8 tbsp. (1 stick) butter, melted
1/3 c. water
1 c. chopped onions
1 1/2 c. chopped celery
Prepared corn bread
1 c. toasted bread crumbs
1 1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1 1/2 tsp. baking powder
5 or 6 eggs
Salt and freshly ground pepper to taste
Chicken stock if needed

Heat 4 tablespoons of the butter and the water in a large skillet; add the onions and celery and saute over medium heat until the vegetables have absorbed the butter and the water has boiled away. Do not allow the vegetables to brown the least bit.

Combine the crumbled corn bread and the bread crumbs with the vegetables. Add the remaining butter and the marjoram, thyme, and baking powder. Mix well with a fork (not a spoon, to help keep the stuffing loose).

Add 5 eggs and salt and pepper to taste. Mix thoroughly with a fork. If the dressing is too dry, add a sixth egg or some stock. Spread mixture in a baking pan; it can be baked with the turkey at 350 degrees for 45 minutes. If the top seems to be browning too much, cover with foil.

VARIATIONS: Add 1 pound cooked chestnuts or 1/2 pound crumbled cooked sausage just before cooking. Or, roll 1/2 to 1 pint well-drained oysters in toasted bread crumbs and add them to the dressing.