1 can of 10 count refrigerator biscuits
Baked corn bread (2-3 c.)
1 lb. loaf bread
1 1/2 c. chopped onion
2 c. chopped celery
1 c. chopped celery tops
1 tbsp. sage
1 tbsp. poultry seasoning
2 c. water
1 c. turkey or chicken drippings
2 eggs

Bake biscuits and corn bread, toast bread. Crumble corn read, cube toast and biscuits, mix together. In medium saucepan, put onions, celery, celery tops, seasonings, water and drippings. Bring to boil, boiling for 15 minutes. Pour over bread mixture. Add eggs, mix together. Bake 30 minutes at 300 degrees in greased pan.