4 c. biscuits and light bread, dried and crisp
2 c. corn bread, dried and crisp
Salt to taste
6 raw eggs
1/4 lb. butter
Black pepper
1 c. celery, finely chopped
1 c. onion, finely chopped
Turkey stock

Crumble corn bread, biscuits and bread in roaster you baked turkey in. Saute onion and celery in butter until soft. Stir into crumbled bread. Pour enough hot stock to moisten breads. Season with salt and pepper. Taste. Using a large whisk, beat in eggs, one at a time. Drizzle butter over top. Bake at 350 degrees for 45 minutes or until set. Chop giblets and 4 hard boiled eggs for gravy.