Bake the cornbread until it is well done.
Crumble the cornbread and white bread into LARGE bowl.
Chop one full celery stalk, yellow onions, and dice garlic cloves.
In a pan, heat olive oil over medium heat and saute onions andcelery until soft. Add garlic and cook for two minutes.
Shred roasted chicken. (I find buying a rotisserie chicken from thestore is not only the easiest, but also the most flavorful.)
Add sauteed veggies to bowl with crumbled bread. Also, addpoultry seasoning, sage, ground red pepper, all cans of condensedsoups, and 6 cups of chicken broth.
Stir and continue to add any necessary broth, until the texturevery loose, like the texture of chilli? Sorry, that is all I can come upwith. If you watch the video, you can see the visual.
Taste and add any necessary salt and pepper.
Add 10 eggs, already beaten.
Add chicken. Stir until well incorporated.
Bake for 2 hours at 300°. Then, turn temperature up to 350°and top loosely with foil. Cook for another 30 minutes, or untilthe middle does not jiggle and is firm. Bigger dishes will takelonger, of course.
Let cool at least 20 minutes before digging in.
