Ingredients:
1 loaf seedless rye bread, toasted and shredded 3 cups crumbled corn bread 1 onion and 3 stalks celery, diced and sauteed 1 package fresh mushrooms, sliced 4-6 cups chicken bouillon
Directions:
Mix first four ingredients together. Add enough bouillon to make mixture damp but not soggy. Place in a covered baking dish and bake at 350 for about thirty minutes. The rest of the bouillon can be used to baste the turkey.
People tell me that it's the rye bread that makes it unusual.
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