Prep Time:
30 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 35 mins
Servings:
14
Yield:
2 (9×13-inch) dishes
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9×13-inch baking dishes.
Combine cornbread and stale bread cubes in a large bowl; set aside.
Melt butter in a large skillet over medium heat. Add onions and celery; cook and stir until translucent, 5 to 10 minutes.
Add onion mixture, turkey broth, chopped turkey, soup, hard-cooked eggs, giblets, and flour to cornbread mixture; stir until all cornbread wet. Stir in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs; stir to combine. Mixture should be "soupy." Divide evenly and pour into the prepared pans.
Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.
Nutrition Facts (per serving)
379
Calories
23g
Fat
30g
Carbs
14g
Protein
