1/2 c. butter
5 or 6 c. cornbread, crumbled
1/2 c. turkey drippings
1 c. diced celery
1/2 c. chopped onions
1/2 c. chopped green pepper
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry season
2 beaten eggs
3 to 4 c. broth from giblets

Cut butter into small pieces. Mix with cornbread and bread crumbs. Heat drippings in heavy skillet. Add celery, onions and green pepper and saute slowly for 5 minutes. Add to cornbread mixture. Add seasoning mixing thoroughly. Add well beaten eggs. Sprinkle cool broth over mixture. Stir in lightly until desired moisture. Butter oblong pan. Pour in ingredients. Cook on 375 degrees until done.