1 pkg seasoned stuffing/dressing mix, cubed
1/2 of a 9 inch square pan left-over cornbread
1/2 cup margarine (or butter)
Onions, celery, mushrooms (fresh or canned), aprox 1 cup of each of these vegetables, choppped.
2-3 boiled eggs, chopped
1-2 eggs, raw
2 cups (or more) turkey (from neck/giblets) or chicken stock
chopped, cooked giblets from turkey
1 small can sliced olives
ground poultry seasoning (to taste, aprox 1 Tablespoon)
ground sage (to taste, aprox 2 teaspoons)
fresh or dried parsley (to taste, aprox. 2-3 Tablespoons)
Salt and pepper if broth is not very salty
Drippings from turkey as it cooks
Place dressing mix and left-over crumbled cornbread in a very large mixing bowl.
Saute onions, celery and mushrooms in margarine or butter until onions are translucent. Pour over dressing mix. Add boiled eggs, giblets, olives and seasoning and mix well. Add raw eggs and mix well. Pour enough cooled broth to moisten but not make soupy (you don’t want to lose the cube shapes of bread). Add drippings from turkey for extra flavor and moisture if desired.
Place in a 9 by 13 inch baking dish (it may take an additional 9 inch square or more to hold it all) that has been sprayed with cooking spray. Bake in a 350 degree oven until very hot in the center (test with instant read thermometer, should register at least 165 degrees), at least 30 minutes (cover with foil if it browns too quickly or cover first and remove for the last 10 minutes). For quicker cooking and crispy edges, place in muffin tins that have been sprayed with Pam and cook for about 15 minutes, but be careful to not let it dry out.