Cornbread
1 lb Turkey thighs or Chicken thighs
5 Eggs
1 cup Unsalted Butter
1 cup Milk
1 1/2 teaspoons of Sage
2 tablespoons of Poultry Seasoning
1 1/2 tablespoons of Salt or to taste
2 tablespoons of Black Pepper or to taste
5 Sweet Peppers
2 Green Peppers
2 large Onion
4 to 5 Celery Sticks
1 to 2 cans of Cream of Chicken Soup
1/2 tablespoon of Sugar
Make cornbread using your choice of cornmeal and double the recipe
Chop 1 large onion, celery, green and sweet peppers.
Bring to boil 4 cups of water to chicken thighs or turkey thighs adding in 1 large onion, celery, green pepper, and sweet peppers. Then turn broth down to medium heat and let cook until meat is tender.
Add half of the hot broth mixture without the meat to the cornbread in a bowl and mix with your beaters, add the butter and mix well. Add more broth as needed cautiously because you don’t want it to dry or be too soggy.
In another bowl mix, the milk and eggs then pour into the broth mixture, then add 1 large raw onion, cream of chicken, salt, pepper, sage seasoning, poultry seasoning, sugar, and meat from broth, then mix well.
Cook in a large pan for 50 to 60 minutes at 325 or until fluffy