Cornbread Dressing

• 6 c. broken cornbread
• 4 c. broken biscuits or white loaf bread
• 4 c. stock from giblets, milk or water
• 1 1/2 c. chopped onions
• 1 c. chopped celery (part leaves)
• 1/3 c. hot fat
• 4 eggs
• 2 tsp. salt
• 1 tsp. pepper
• 1 tsp. poultry seasoning (if desired)

1. Soak cornbread and biscuits or white loaf bread in stock from giblets, milk or water.
2. Cook in deep skillet over medium gas flame (300u0b0 to 325u0b0 dial setting on controlled burner) until golden the onions and chopped celery in 1/3 cup hot fat.
3. Combine bread and onion mixture with eggs, salt, pepper, poultry seasoning (if desired) and sage (if desired).
4. Add stock from giblets, milk or water to thoroughly moisten.
5. Mix well.
6. Stuff bird.
7. If dressing is baked separately, bake in shallow uncovered baking pan in moderate gas oven (325u0b0) for 1 hour.
8. Makes 12 cups.
9. If very light, fluffy dressing is desired, add 1 teaspoon baking powder.

cornbread, broken biscuits, from giblets, onions, celery, hot fat, eggs, salt, pepper, poultry seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890116 (may not work)