1 loaf toasted butternut white bread, broken in pieces
1 1/2 c. crumbled cornbread
3 boiled chopped eggs
1 stick butter
1 stalk chopped celery
1 chopped onion
1 jar drained mushrooms
turkey or chicken broth
1 1/2 tbsp. poultry seasoning or to taste

In large bowl, mix bread and cornbread. Sauté celery, onion and mushrooms in butter. Add to bread. Add chopped eggs. Stir in broth until consistency you like. Don't make too dry. Pour into Pyrex dish.

Bake at 350°F for 10 to 20 minutes. Top with mushrooms or giblets if you prefer.