1/2 cup crumbled day-old cornbread
1/2 cup cooked rice
1 hard boiled egg,chopped (I only use the egg white)
1/2 cup chicken broth(IC friendly)
1/4 cup chopped celery
2 T. chopped onion(if can tolerate)
2 T. butter
1 t. dried parsley(if can tolerate or else use fresh)
1/4 t. poultry seasoning(if can tolerate or use sage)
Salt & pepper to taste and tolerance
In a bowl, combine the first four ingredients; set aside. In a skillet, saute celery and onion in butter until tender. Add the cornbread mixture and seasonings; mix well. Cook over medium heat until lightly browned.

Yield: 2 servings

Note: I usually make up a pan of cornbread, crumble it up, and keep it in a plastic storage bag in the fridge so I can whip this up quickly.