1 batch cornbread
1 pkg. Pepperidge Farm herb stuffing
2 c. vegetable broth or vegetable consomme
2 sticks butter
1 pkg. slivered almonds, (optional)
7 to 8 mushrooms, sliced
1 tbsp. poultry seasoning
1 1/2 onions, chopped
1 bell pepper, chopped
1 tsp. sage
3 ribs celery, chopped

Make cornbread according to recipe using your favorite one. Crumble into small pieces and add herb stuffing. Mix well. In 6 to 8 quart heavy pot saute vegetables in butter until limp. Add dry ingredients and mix well. Add broth and refrigerate overnight. Bake in cavity of tofu turkey, or to bake separately warm covered at 300 degrees for 45 minutes and uncovered for 15 minutes.