Cornbread Dressing

Directions

1. 1
   Soak cornbread and biscuits or white loaf bread in stock from giblets, milk or water.
2. 2
   Cook in deep skillet over medium gas flame (300° to 325° dial setting on controlled burner) until golden the onions and chopped celery in 1/3 cup hot fat.
3. 3
   Combine bread and onion mixture with eggs, salt, pepper, poultry seasoning (if desired) and sage (if desired).
4. 4
   Add stock from giblets, milk or water to thoroughly moisten.
5. 5
   Mix well.
6. 6
   Stuff bird.
7. 7
   If dressing is baked separately, bake in shallow uncovered baking pan in moderate gas oven (325°) for 1 hour.
8. 8
   Makes 12 cups.
9. 9
   If very light, fluffy dressing is desired, add 1 teaspoon baking powder.