Camp Alabama Corn Bread Dressing(From The Old Green Cookbook)

• 1/2 c. butter or margarine
• 6 c. corn bread, crumbled
• 6 c. soft white bread, torn into pieces
• 1/2 c. rendered turkey fat
• 1 c. chopped nutmeats (optional)
• 1 c. diced celery
• 1/2 c. chopped onion
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 tsp. poultry seasoning
• 2 beaten eggs
• 1 to 1 1/2 c. cooled broth from giblets

1. Cut butter into very small pieces and mix with corn bread and bread crumbs.
2. Heat fat in a heavy skillet; add nutmeats, celery and onion and saute slowly for 5 minutes.
3. Add to cornbread mixture.
4. Add seasonings, mixing thoroughly.
5. Add well beaten eggs; sprinkle cooled broth over surface, stirring lightly until dressing is of desired moistness.
6. Stuff lightly into breast region and body cavity of turkey.
7. Makes enough for a 12 pound turkey.

butter, corn bread, white bread, nutmeats, celery, onion, salt, pepper, poultry seasoning, eggs, cooled broth from giblets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346877 (may not work)