Cornbread Stuffing for Turkey

Directions

1. 1
   Chop about 1/2 to 2/3 of celery and all of onions per batch.
2. 2
   Start boiling all the giblet pieces for about 30 minutes.
3. 3
   Add celery and onions.
4. 4
   Boil for about 30 minutes.
5. 5
   Time is not that important.
6. 6
   Chop cornbread and add a little bread.
7. 7
   Drain celery and onions from stock.
8. 8
   Add to cornbread.
9. 9
   Add salt, pepper and sage to taste.
10. 10
    Best if sage taste is fairly strong.
11. 11
    Add stock to make moist.
12. 12
    Bake at 350-400F for about 30 minutes or until heated and crispy on top.