Mother'S Cornbread Dressing

• 2 large onions, chopped
• 2 bell peppers, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 2 Tbsp. Crisco
• gizzard and turkey liver, grind separately
• 1/2 lb. ground beef
• 1 bunch (about 6) chives
• 1/4 c. parsley
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. sage
• 1 recipe cornbread, ground
• 6 Tbsp. melted butter
• 2 c. water
• 1/4 c. brandy
• 1 c. nuts, chopped

1. Brown onions, peppers, celery and garlic in Crisco in pot.
2. Add ground gizzard, liver and ground beef.
3. Cook well.
4. Add chopped chives, salt, pepper and sage.
5. Add ground corn bread (recipe follows).
6. Moisten dressing with butter, water and brandy.
7. Correct seasoning and add nuts.
8. Yield:
9. 9 1/2 cups.
10. Allow 1 cup dressing per pound of fowl.
11. Stuff loosely into bird to allow for expansion. If you bake separately, place in a 350u0b0 oven for 40 to 45 minutes.

onions, bell peppers, stalks celery, garlic, crisco, turkey, ground beef, chives, parsley, salt, pepper, sage, recipe cornbread, butter, water, brandy, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226950 (may not work)