1/2 c. butter
5-6 c. cornbread, crumbled
6 c. soft bread crumbles
1/2 c. rendered turkey fat
1 c. chopped nut meats (pecans)
1 c. diced celery
1/2 c. chopped onions
2 tsp. salt
1/2 tsp. pepper
1 1/2 to 2 tsp. poultry seasoning
2 beaten eggs
1 1/2 to 2 qt. broth from giblets

Cut butter into small pieces and mix with cornbread and bread crumbles. Heat fat in skillet; add nuts, celery, onion, and saute slowly for 5 minutes. Cool and add to the cornbread mixture. Add seasonings, mixing thoroughly. Add well-beaten eggs.

Sprinkle cooled broth over mixture, stirring or mixing with hands until mixture is of desired moistness. (Needs to be very moist as baking will dry it out.) Stuff bird and bake as directed for turkey or chicken. If you are baking dressing outside the poultry, bake covered for about 1 hour in a 325 degree oven.