1 lg. pan of cornbread, cooked & crumbled
6 c. cooked rice
6 c. mashed potatoes
2 lg. onions, diced
4 limbs off 1 stalk celery, diced
6 lg. eggs, boiled
1 lb. sausage, cooked in crumbs
1 qt. chicken or turkey broth (may take more to moisten)
Salt & pepper to taste

Mix all of the above ingredients together. Bake at 350 degrees for 1 hour or until done. Serve hot with giblet gravy. Leftover dressing may be frozen in smaller containers up to 6 months.

GIBLET GRAVY: Cook giblets and 2 eggs; then chop them up. Add giblets and eggs back to broth along with 1/4 cup chopped celery and 1 small onion. Thicken broth with about 1 cup milk and 2 to 3 tablespoons cornstarch. Add 1 to 2 tablespoons butter. Salt and pepper to taste. (Grandpa Thomas was Jackie's great-great grandfather.)