4 cups crumbled cornbread
2 cups dry bread crumbs
3 1/2 cups chicken stock
1 cup milk
2 teaspoon salt
1/2 teaspoon pepper
1 cup chopped celery
1 tablespoon poultry seasoning or sage (Tommye uses salt and half and half of sage and seasoning)
1 chopped onion
Mix cornbread and crumbs and add the stock. Beat eggs slightly, add milk, salt, and pepper. Add to bread mixture. Then add chopped celery, seasonings, and chopped onion and bake in a well-greased pan at 425-degrees for 30-40 minutes.
On the back of the recipe card is a recipe for Giblet Gravy -
Cook gizzard, liver - chopping up - lightly brown 2 tablespoons flour in a skillet. Put in chicken pieces, salt, pepper, and liquid from turkey (2 cups) into this.