Just before I put it in the pans. greased the Pyrex with Duck fat...
Used 1 and 3/4 of the cornbread afore mentioned.
sautéed 1 cup of white onions and 1 cup of celery in 1 stick of butter, and added to crumbled up cornbread
Then warmed up 2 quarts of chicken broth (saving the duck drippings for gravy) and poured that in in this tub...
The next part has to be done by hand makes sure hands are thoroughly clean and sterilized and maybe use prep plastic gloves if you feel the need.
get your hands in and just mash the hell out of it until there are no big pieces add the broth a few cups at a time. after I was done added an additional 2 cups of broth and stirred in finely chopped duck dark meat maybe about 1/2 a cup, and then chopped up 12 eggs and stirred those in with spoon (save eggs till last or they will break up too much.) Always wait to add any giblets or eggs until after mashing up with hands.
Set oven to 350 and baking 30-45 minutes. After 15 minutes stir it, and add more broth if it's getting to dry. Obviously normally we wouldn't be using duck giblets and duck fat....it would be turkey and crisco....but this year we're doing a duck thing so there it is.
Ended up with a lil extra enough for a third smaller pan.