Ingredients

VEGETABLE BASE:

1/4 lb butter or oleo

1 stalk celery, chopped

1-1/2 bell pepper, chopped

2 onions, chopped

parsley, chopped (heavy on the parsley)

salt and pepper

CORNBREAD

about 1/4 c bacon grease

2 c corn meal

3 t baking powder

2 t salt

2 eggs

milk

COMBINE

1 day-old loaf of white bread broken into small pieces (about the size of a nickel)

celery seed

sage

poultry seasoning

STUFFING THE TURKEY

1 onion, finely diced

Preparation

VEGETABLE BASE:

  1. Melt butter in large fry pan.
  2. Add chopped vegetables along with parsley, salt and pepper. Saute until soft, but not brown.

CORNBREAD: 3. Meanwhile, make the cornbread. Preheat oven to 450 degrees. 4. Put pan with bacon grease in oven. 5. Into a bowl that will not melt, combine corn meal, baking powder, salt and eggs and a bit of milk. 6. When bacon grease is hot, mix with the corn meal mixture. More milk may be needed. Mixture should [describe]. 7. Transfer to a pie pan and bake until done. (?)

COMBINE: 8. Crumble 3/4 of the cornbread and the entire loaf of bread. 9. Add celery seed, sage and/or poultry seasoning. Add salt and pepper to taste.

STUFFING THE TURKEY 10. Just before stuffing the turkey, add finely diced onion and 1/4 lb of melted butter to bread mixture. 11. Mix well.