1 qt. diced celery
1 c. finely chopped onion
1 c. butter
2 c. bread cubes
2 c. coarsely crumbled cornbread
1 tbsp. salt
2 tsp. poultry seasoning
1/2 tsp. pepper
1 1/2 c. broth, milk or water
12 to 14 lb. turkey

Cook celery and onion in butter over low heat, stirring occasionally, until onion is tender but not browned. Blend bread cubes, cornbread, and seasoning. Add celery, onion, and butter; toss lightly to blend. Pour broth gradually over surface of bread mixture, tossing lightly. Add more seasonings as desired.

If using a frozen turkey, thaw completely. Remove neck and giblets and cook them promptly; refrigerate until ready to use. Rinse the turkey. Bake in oven as directed.