Author Notes
This is the recipe that my father made for Thanksgiving when I was a little girl. I watched him and now I make this for our family gathering at Thanksgiving. —Pollya
Ingredients
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2
loaves white bread
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1
9x13 pan cornbread
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2
Medium onions, chopped
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5
stalks celery chopped
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2 qts
Turkey broth, made previously
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Dried Sage and poultry seasoning
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Salt & Pepper to taste
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4
Eggs, slightly beaten
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Turkey Giblets
Directions
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Toas the bread and let set overnight. Cut bread into croutons.
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Prepare the cornbread and crumble. Let this set overnight to dry out.
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Add chopped onions and celery to turkey stoct and simmer until tender.
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Add turkey stock to mixture of croutons and cornbread. Add sage, salt and pepper to taste. Add eggs and mix well.
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Place in greased pan and bake for 45 minutes to 1 hour. If the stuffing looks dry, pour more stock over and let it be absorbed.
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