3 c. self-rising cornmeal
1/4 c. all-purpose flour
1 tbsp. sugar
1 tsp. salt
Pinch of soda
3 c. buttermilk
2 eggs, well beaten
1 c. chopped celery
3/4 c. chopped onion
3 tbsp. bacon drippings
1 3/4 c. herb seasoned stuffing mix
1/2 tsp. ground sage
1 can cream of chicken soup, undiluted
3 c. turkey or chicken broth

Combine cornmeal, flour, sugar, salt and soda; stir and add buttermilk and eggs, mixing well. Stir in chopped celery and onion.

Heat bacon drippings in a 10 inch iron skillet until very hot. Put 1 tablespoon hot drippings in batter and mix well. Pour batter in hot skillet and bake at 450 degrees about 30 minutes or until bread is lightly browned. Cool and crumble into large mixing bowl and add stuffing mix and sage. Set aside.

Place soup in a saucepan and gradually stir broth into soup. Cook over medium heat, stirring often until thoroughly heated. Pour over crumb mixture and mix well. Spoon into a well greased 13 x 9 inch pan and bake at 375 degrees for 35-40 minutes, or until thoroughly heated.