12 cold buttermilk biscuits
7 x 11 inch cake of cornbread
1 lg. onion, finely chopped
3 tbsp. powdered sage
Salt and pepper to taste
3 - 5 c. top stock in which liver and gizzard have been boiled
1 stick butter (if turkey stock isn't rich enough)

Crumble biscuits and cornbread coarsely. Add salt, pepper and sage and chopped onion. Mix in hot turkey stock and butter, working thoroughly. Make this dressing the consistency you desire by adding or subtracting stock, but it should be rather loose and mushy. Stuff turkey with part of the dressing, if you desire, and bake the remainder in a shallow pan until golden brown (about 30 to 45 minutes in a 350 to 400 degree oven).