3 to 4 cups good French bread in cubes
3 to 4 cups left over dressing, cubed
2 stalks celery, sliced small
1 small onion, chopped
2 to 3 cups cubed leftover turkey
4 eggs, lightly beaten
4 cups chicken stock (or left over turkey gravy thinned with chicken stock)
Toss all ingredients except stock and eggs to thoroughly mix. Stir in eggs and add stock until the mixture is soft but will still hold its shape. Spray a 9x13 inch baking pan with cooking oil spray. Turn mixture into the pan and smooth the top. Place in a preheated 350 deg oven and bake until browned and the pudding feels firm in the center. Serve with leftover cranberry sauce.