1 (10 in.) skillet of cornbread
6 slices white bread
1 sm. can mushrooms
2 tbsp. mayonnaise
1 can cream of mushroom soup
3 eggs
6 bouillon cubes
1 med. onion, diced
1 med. green pepper
3 stalks of celery, diced
poultry seasoning (to taste)
1/4 tsp. garlic powder
1/4 tsp. seasoned salt
1/4 tsp. salt (if desired)
1/4 tsp. pepper
1/4 tsp. accent

Melt 6 bouillon cubes in 1 quart of boiling water, then pour 1/2 over skillet of cornbread. In a large bowl, mix cornbread and all other ingredients. Pour remainder of broth to ingredients, mix well. Bake at 350 degrees covered.