Ingredients
- turkey broth if you have it. If not, use chicken broth
- garlic salt and garlic powder(to taste)
- onion salt and onion powder(to taste)
- celery salt (to taste)
- 2-3 eggs
- butter or margarine
- celery (4-5 stalks) chopped (no strings)
- 3-4 bunches of green onions (tops and bottoms)
- 8 inch skillet of cornbread
- 1 white or yellow onion chopped (optional)
Directions
Saute onions (green and other) and celery in butter til tender.
In a very large bowl, crumble cornbread really well. Add your onions/celery mix and eggs. Mix well. Then add enough broth to make the mixture the consistency of a thick soup. Add your salts and powders. Mix well.
Pour into greased (Pam) casserole dish and bake at 350(F) until brown and firm but not dry(about 45 minutes to an hour).
*Note: This is one of the things I most look forward to for Thanksgiving and Christmas:) It was very hard for her to say how she makes it because she has never had a recipe. She makes this (as most things she ever has) by touch, sight and taste.
