Corn bread - 3 medium fry pan batches, or 2 10-inch fry pan batches, crumble
2 cups celery, coarsely chopped (about 1 head)
1 medium onion, chopped
16 slices of white bread, cubed
2 1/2-3 14-oz. can of turkey or chicken broth
3-4 teaspoons poultry seasoning or to taste
salt and pepper
Sauté onion and celery until soft. Mix all ingredients together, using judgment on amount of broth — it should be moist but not runny. Add little slivers of turkey if you have any. Bake in a lasagna pan at 425º F for a half hour, or less heat and longer if very moist.
Martha
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