2Add all purpose seasoning and chicken legs. Bring to a boil, then simmer for 40 minutes.
3While the chicken is boiling, prepare cornbread using Jiffy corn muffin mix following package instructions.
4Chop the bell pepper, onion, and celery stalks finely.
5Melt butter in a pan. Add chopped vegetables and season. Simmer on low until soft and golden brown.
6Remove the chicken from the pot and shred the meat, discarding skin, bones, and gristle.
7In a bowl, combine crumbled cornbread, sauteed vegetables, shredded chicken, poultry seasoning, sage, and 2 cups of chicken broth.
8Add the remaining 2 cups of chicken broth and mix well.
9Mix in 3 eggs, then taste and adjust seasoning.
10Spray a baking pan with nonstick spray. Pour the mixture into the pan and bake at 400°F for 45 minutes. Stir well, then bake for another 45 minutes at 400°F