Heirloom recipe handed down from Evelyn “Nanny” Franks
Ingredients
- 2 large cans of chicken broth
- 2 cans water
- 2 chopped apples or applesauce
- 2 cups chopped celery
- 2 cups chopped onion
- 2 sticks butter
- 2 large skillets of cooked cornbread
- 4 cups cooked rice
- 8 raw eggs
- 1/2 cup white sugar
- giblets from cooked turkey
- sage, to taste
- salt and pepper, to taste
Instructions
- Mix all ingredients
- Place in roasting pan
- Cook for 1-1/2 hours at 375*
