Chicken or turkey broth
9 x 13 pan of cornbread
1 loaf bread, toasted
1 can cream of chicken soup
1 stick butter
1 lg. onion, finely chopped
1 stalk celery, finely chopped
1 lg. apple, chopped
1 1/2 tsp. pepper
1 tsp. salt
2 tsp. poultry seasoning
3 tbsp. sage

Add broth to combined cornbread and toasted bread, until mixture is moist. Add cream of chicken soup.

In large skillet, cook celery and onion in 1 stick of butter, until soft, but not brown. Add with bread mixture, along with chopped apple. Add seasonings. Cook at 350 degrees until brown or use to stuff turkey.