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In the large mixing bowl, add the remaining ingredients along with the sautéed vegetables

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Style:R123SL1600

Ingredients (Serves 8-10) 6 cups cornbread (1 8” skillet) 6-8 slices white bread, toasted and crumbled 1 whole small chicken (2 carrots, 2 stalks of celery, and 1 onion halved to make stock) 1 cup celery, diced ½ cup onion, chopped ¼ cup butter 1 tbsp salt ¼ tsp black pepper 2 eggs, lightly beaten 3 to 4 cups chicken stock 2 tbsp rubbed sage, more to taste Instructions Make cornbread and simmer chicken covered in salted water with onion, carrots and celery until tender

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