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Bake a large pan of cornbread (night before) crumble when cool.
2 cups of rice__ cooked, can be cooked the night before
2 large onions chopped fine
1 bunch of green onions chopped (use all-- green & white)
1 stalk of celery __ chopped really fine ___ use part of it for cranberry mold
all seasoning can be chopped the night before.
whatever meat you are using can be cooked the night before, place broth in container with a wide top so that you can remove some of the fat after it cools down. Leave some of the fat for flavor.
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The next morning:
Saute all seasoning in broth until tender. Mix cornbread and rice together until well blended and there is not any large hunks of cornbread. Beat 9-12 eggs well, mix eggs, saute seasoning into the cornbread and rice mixture, check for salt & pepper. Add broth to mixture until it is very moist but not runny. Place in shallow baking dish and bake at 350 - 375 until firm but not dry.
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