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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 cup onion, chopped cup butter 1 tbsp salt 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

Arrange the giblets (neck, gizzard, heart, and liver) around the turkey at the bottom of the lined roaster

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