now for Some...Southern corNbread stUffing!

sorry vegetarians. I have got another Thanksgiving recipe. i'd eat this stuffing anytime!! enjoy. :)

Prepare a pan of Unsweetened corn bread the day before you plan on making the stuffing. any package will do, but if you're adventurous, try making one from scratch! Note: i don't know if i've ever found unsweetened cornbread so i'm pretty sure you can make it with the regular mix!

Day before/morning of make some stock:
turkey neck and giblets (just use parts you like for dressing)
1/2 onion
2 celery tops
1 1/2 quarts water

simmer several hours (day before) adding enough water to maintain one quart of liquid. Strain (pour through paper towels several times to get clear broth). Chill until ready to use. If white top forms, skim this fat off.

Day of:
Preheat oven to 350 degrees

Dressing:
2 cups chopped celery
1 1/2 cups chopped onions
1 stick butter
4 cups unsweetened corn bread
4 cups coarsely crumbled toasted white bread
2 tsp salt
1 Tbsp parsley flakes
1 tsp sage
1 tsp poultry seasoning
1 tsp pepper
2 eggs
2 1/2 to 3 1/2 cups turkey broth
1/2 stick butter melted

To prepare dressing, in a skillet, saute celery and onion in butter until tender. Crumble corn bread in a large mixing bowl. Add toast crumbs, salt, parsley flakes, sage, poultry seasoning, pepper and eggs. (IF COOKING dressing inside turkey, add 2 1/2 cups broth.) If baking in a 9 x 13 inch pan, add 3 cups broth. Cover and bake in a preheated 350 degree oven for 45 minutes. Remove cover, baste with one-half cup broth and one-half stick melted butter. Bake another 15 to 20 minutes until done and lightly browned.