2 eggs
2 c. buttermilk
2 c. flour
2 c. cornmeal
2 c. chopped onion
2 c. chopped celery
2 tbsp. butter
2 tsp. poultry seasoning
2 pinches Rosemary
2 cans cream of mushroom soup
2 c. turkey broth
Salt & pepper

Mix eggs, buttermilk, flour and cornmeal together and bake at 350 degrees for 20 to 30 minutes or until done. Saute onion, celery and butter. When cornbread is cool, crumble and mix with remaining ingredients and bake at 350 degrees until done.