Recipe By: Learned from Mammy Spitler c. 1945
Ingredients:
1/2 cup butter
4 cups celery — chopped
4 cups onion — chopped
2 quarts bread cubes
2 cups chicken stock
2 tablespoons sage
2 tablespoons poultry seasoning
Cornbread
3 cups self-rising white cornmeal
2 eggs — slightly beaten
2 cups milk
Directions:
Make cornbread, combine ingredients and bake at 425 for 25-30 minutes. Crumble.
Saute vegetables in butter until soft. Combine ingredients using just enough stock (or giblet cooking liquid) to moisten.
Bake at 325 basting with turkey drippings about 2 hours. Or use to stuff turkey.