CORNBREAD:

1 c. yellow corn meal
1 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1 c. milk

3 cans cream of chicken soup
3 lg. onions, chopped
1 bag celery, chopped
1 bell pepper, chopped
15 slices white bread
Turkey bread

Bake cornbread, break up into large bowl. Mix in soup. Stir in onions, celery and bell pepper that have already been softened in microwave. Dip each slice of bread into turkey drippings and mix in (if you run out of drippings use milk). Add a little milk if mixture is too dry. You want mixture to fall off spoon easily, but you don't want it soupy. Mix thoroughly; you may have to use your hands. Bake at 350 degrees until golden brown. Recipe may be doubled.