This recipe was originally posted in narrative format. Edited to get the ingredients up top.
12 slices of bread, toasted
12 cornbread muffins made from Jiffy mix
One onion, finely chopped
About 1 cup finely chopped celery
One stick butter or margarine
Drippings from turkey
Save the pan drippings from a roasted turkey. Use a defatting measuring cup to remove as much fat as possible. (Or you can cool the drippings and scrape the fat off the top). Shred toast, either by hand or in a food processor. Shred the cornbread muffins and combine with the shredded toast. Melt the butter or margarine over low heat and simmer the chopped onion and celery in it. Mix with the toast and muffins and drippings. If it isn't moist enough, add chicken stock to wet it more. Place in a shallow baking pan and bake for 30 minutes until golden brown and crunchy on top.