6 c. broken corn bread
4 c. broken biscuits or white loaf bread

Soak above in 4 cups stock from giblets, milk or water. Cook in deep skillet over medium flame until golden - in 1/3 cup hot fat:

1 1/2 c. chopped onion
1 c. chopped celery

Combine bread and onion mixtures with:

4 eggs, well beaten
2 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning

To thoroughly moisten, add 4 cups stock from giblets, milk or water. Mix well. Bake in shallow pan, uncovered, in moderate 325 degree oven for 1 hour. Makes 12 cups. Add 1 teaspoon baking powder if light fluffy dressing is desired.