1 recipe cooked cornbread (1 iron skilletfull)
5 stalks celery, chopped
2 winesap or Rome apples, chopped finely (approximately 1 cup)
6 slices stale bread
2 c. cooked rice
3 medium chopped onions
4 eggs, well beaten
1 tbsp. poultry seasoning
Salt & pepper to taste
Turkey stock or chicken broth

Cook onions and celery in small amount of water. Crumble cornbread and bread together with fingers. Add cooked rice. Add celery, onions, apples, salt, pepper and poultry seasoning. Add enough turkey stock or chicken broth to make a drop (sloppy) batter. Add well beaten eggs. Pour into a well greased 9 x 13-inch pan or baking dish.

Bake at 350°F for 1 hour till brown.