4-5 diced boiled eggs
full stalk of chopped celery
whole diced onion
4 cans of chicken broth
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery
2 Tablespoons of sage
1/4 of a large block of velveta cheese, in small cubes
salt & pepper to taste
After the cornbread is cooled crumble in a large dish (I used a large stock pan)
Boil onion & celery in broth & water until tender, drain, save broth & water
Mix all ingredients except broth
Add broth until stuffing is the consistency of mashed potatoes
Bake at 400* until light brown on top
Add more broth & reheat if it dries out.
My baby brother, Duke & Mikeal mixing it up, before he left for Japan with the Marines last Thanksgiving.
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