1 recipe of cornbread
2 stalks celery, chopped
1 sm. sweet pepper, chopped
1 1/2 lbs. onions, chopped & cooked in roux of 1/2 c. oil & 1/2 c. flour

Add 1 can of cream of mushroom soup or sauce. Boil giblets and grind. Save broth to mix with cornbread and seasonings, until soft; salt and pepper to taste. Add: 1/4 c. parsley 2 buttons garlic, pressed

Bake in greased casserole for 35 minutes at 375 degrees.

CORNBREAD FOR DRESSING:

1 c. flour
1 c. cornmeal
4 tsp. baking powder
3/4 tsp. salt
1/4 c. sugar
7/8 c. milk
2 eggs, beaten
1/4 c. melted shortening

Mix dry ingredients. Add milk, eggs and shortening and mix. Bake in well greased and floured pan in 400 to 425 degree oven for 25 minutes.