9x13 pan of cornbread (or double recipe of cast-iron Memphis recipe)
bake, allow to cool and crumble cornbread
add
2 stalks of celergy diced fine
1 onion diced fine
2 cups of chicken or turkey stock
2-3 teaspoons of rubbed sage
1/4 t. thyme
1/4 t. margoram
bake 1 1/2 hour at 350
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