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Plus, it is a molded gelatin dessert, which always reminds me of the past
And instead of croutons, I roasted up chickpeas (gluten free!!) and tossed them in a garlic herb blend and scattered them over top
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Prep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes Ingredients 1/3 cup butter 1 cup chopped celery 1/2 cup chopped onion 1 pan of my skillet Cornbread recipe 4 slices bread, torn into small pieces (2 1/2 cups) 2 teaspoons ground sage 1 teaspoon of poultry seasoning 1/2 teaspoon pepper 1 teaspoon salt 4 cups chicken broth 2 large eggs, beaten 3 eggs hardboiled and chopped Instructions HEAT oven to 450F
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