1 c. butter
2 lg. onions, chopped fine
1 1/2 c. chopped celery and celery leaves
4 tbsp. chopped parsley
8 c. crumbled corn bread
4 c. dry bread cubes, toasted if desired
1 tbsp. salt
1/2 tsp. black pepper
2 tsp. sage
3 eggs

Cook onion and celery in butter over low heat until onion is soft, not browned, stirring occasionally. Blend parsley, pepper, sage and salt with corn bread and bread cubes. Add onion and celery mixture. Mix thoroughly.

Add slightly beaten eggs and cooked chopped giblets. Mix well. Add enough turkey or chicken broth (about 2 cups) to moisten mixture, so it will have the appearance of unbaked corn bread.

Place in buttered casserole. Bake in a slow oven at 325 degrees about 20-30 minutes (or until slightly brown). Pour hot broth over dressing before serving.