Step 1

Season chicken thighs with salt and pepper and add to a deep skillet or heavy pan with olive oil. Cook on both sides until browned, about 8- 10 minutes.

Step 2

Add water, celery and garlic cloves and bring to a boil.

Step 3

Lower to simmer, cover and cook for 20 minutes.

Step 4

Remove chicken to a plate to cool slightly. Remove skin and bones and shred or roughly chop chicken. Set broth aside.

Step 5

Preheat oven to 350°.

Step 6

Crumble baked cornbread into a large bowl, add seasoned stuffing crumbs.

Step 7

Add butter to a skillet and melt over medium heat. Add onions and celery, cook until softened. Stir in cream and mix well.

Step 8

Pour onion mixture over cornbread mixture and add chicken.

Step 9

Mix 2 cups of reserved broth with 2 beaten eggs, pour over dry ingredients and stir until combined.

Step 10

Add more broth 1/2 cup at a time until well moistened but not runny.

Step 11

Add garlic, sage, rosemary, salt and pepper and mix until thoroughly combined.

Step 12

Pour mixture into a well greased 9 x 13 baking dish, spreading evenly.

Step 13

Cover with foil and bake 1 hour. Remove foil and bake another 30 minutes or until top and edges are browned.