1 green bell pepper
2 carrots
2 lg. onions
2 c. celery
1 pan biscuits
1 skillet cornbread
3 whole eggs

Chop the vegetables and saute in olive, corn, or vegetable oil. Crumble the cornbread and biscuits. Add sauteed vegetables, eggs and enough stock or broth to moisten well the breads. Season to taste with salt, black pepper and sage or poultry seasoning. Bake in 425 degree oven for approximately 30 minutes or until golden brown.

When cooking the turkey or chicken, add 1 whole onion, 1 carrot, and 1 stalk of celery. This gives a better taste to the stock as well as the bird.