3 c. crumbled corn bread
2 to 3 eggs
2 to 2 1/2 c. crumbled dry bread. Use day-old light bread
4 to 5 c. turkey or chicken stock
1/2 c. melted butter
1 onion, chopped fine
1/4 c. finely chopped celery
1/2 tsp. pepper
1/2 tsp. salt
1/2 tbsp. sage or poultry seasoning

Preheat oven to 425 degrees. Mix bread, add raw eggs and other ingredients. Mix well. Have dressing soft, about the consistency of cake batter or thick soup, (really soupy, this is the secret of good dressing, it will cook dry.) The degree of consistency is the hardest to learn. Bake in greased baking dish 13 x 9 1/2 inches about 40 minutes. Cut in squares or spoon out servings. If you wish you may stuff your bird with this dressing. If bird is stuffed, allow 5 minutes more cooking per pound. Makes 10 to 12 servings.

For Chestnut Dressing: Follow same recipe adding 1 c. chopped cooked chestnuts.

For Oyster Dressing: Follow same recipe adding 1 cup chopped oysters.