a mixture of 2/3 cooked cornbread and 1/3 leftover bread or biscuits
1 small onion, chopped
1 tbsp. butter
salt and pepper to taste
1 egg, beaten
stock from chicken or turkey (added last)
hot water

Cook cornbread according to recipe or package directions. Crumble. Cut or tear bread into small pieces. (Unseasoned bread crumbs can be used.) Mix breads together. Add onion, seasonings and egg. Mix well. Add hot water until moist. Add chicken/turkey stock until mixture is soupy.

Bake at 350°F in greased dish for approximately 30 minutes or until slightly browned on top.

Variation: Chopped celery and poultry seasonings may be added. Hint: Cook cornbread day before. Add onion (and celery) to cornbread mix and cook with bread.