1 c. corn meal
2 c. cold water or chicken stock
1/3 c. butter
1 c. chopped celery
1/2 c. chopped onions
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. poultry seasoning
5 c. cubed toasted bread
2 eggs, slightly beaten

Combine corn meal and liquid in a saucepan with butter. Cook until thick (constantly stirring). Set aside. Combine with remaining ingredients. Use 1/2 cup more liquid for more moisture. Bake covered 50-60 minutes at 325 degrees. Baking dish 9 x 13 inch.