1 baked pan of cornbread (use recipe on back of cornmeal or 2 jiffy mixes) |
1 large finely chopped onion |
1 cup fresh mushrooms, sliced |
1 small finely chopped bell pepper |
2 stalks finely chopped celery |
2 tablespoons minced or pressed garlic |
chicken broth (approx. 3-4 cans) |
salt, pepper, and cayenne pepper (or tony's) to taste |
2 teaspoons thyme |
2 teaspoons sage |
1 tablespoon parsley |
2 tablespoons poultry seasoning |
chopped green onions (about 1/2 bunch) |
sautee vegetables except green onions; let cornbread cool and crumble into fine pieces; mix everything together and add enough broth to make mixture real moist (almost soupy); add green onions last and bake uncovered approximately 30-45 min. - start checking after 30 min. (should be a little brown on top but still moist on the inside) |
