As the winner of the 2010 Gobble ‘til You Wobble office competition, Steve shares one of his most well protected and favorite holiday recipes.

• 2 hens
• 8 sticks of butter
• celery
• chopped onion
• 4 boxes of Jiffy cornbread mix
• 1 can of cream of mushroom soup
• 1 can cream of chicken soup
• 8 eggs
• salt & pepper to taste
• fresh mushrooms

• In a very large stock pot, boil 2 hens until tender (about 4-6 hours).
• Melt 8 sticks of butter (about 4 cups) in a skillet. Add a bunch of celery sliced thin, a bunch of chopped green onions, and a large package of sliced fresh mushrooms to the butter. Saute until celery is tender. Add 3 tablespoons of poultry seasoning. Set aside.
•  Bake 4 boxes of Jiffy cornbread mix, double the eggs and substitute milk for buttermilk. Once the bread is finished, set it out to cool. Crumble the cooled cornbread, breaking any large chunks, and set aside.
• When the hens have finish boiling, remove them from the pot and debone them. Chop the meat and set it aside. Strain the chicken broth and divide it into pans, so the stock pot is empty.
•  Place crumbled cornbread in the stock pot and add the chicken meat. Add the vegetable saute to the cornbread and chicken mix. Add 1 can of cream of mushroom soup, 1 can cream of chicken soup, 8 eggs, and lots of black pepper to taste. Add chicken broth until mixture appears soupy. Divide into 2-3 large aluminum foil casserole pans and bake for 1 hour at 350 degrees.