This recipe can be made with turkey or chicken and is a great way to use up leftovers from the holidays.
1 1/2 cups herbed stuffing mix
2-3 cups crumbled corn bread
1 cup chopped onion
1 cup chopped celery
3 slices sandwich bread with crusts removed and torn in small pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon poultry seasoning
3 cups cooked turkey or chicken shredded in bite size pieces
1/4 stick of butter or margarine
2 tablespoons flour
1/2 teaspoon sage
pepper to taste
2 cups chicken broth
Preheat oven to 350 degrees. Grease a large shallow baking pan and spread half the stuffing mix onver the bottom. Mix the corn bread, onion, celery, egges, and broth well then add in the sandwich bread to thicken. Sprinkle on spices and mix well then spread evenly over the stuffing mix layer in the casserole dish. Put the turkey or chicken on as the next layer.
In a medium saucepan, belt the butter and add in the flouser and cook over medium heat until slightly browned, stirring constantly (only a couple of minutes). Add the broth and spices and mix well so there are no lumps (you may want to use a whisk). Cook over medium heat until thickened then pour over the chicken or turkey in the baking pan as the next layer. Sprinkle the other half of the stuffing mix on top and bake for 45 minutes.