Cornbread recipe for 9x12 pan
1 c. onion
1 c. celery
6 slices white bread
6 eggs
1 can cream of mushroom soup
1 can cream of chicken soup
Chicken broth
Sage to taste
Giblets
3/4 c. onions
3/4 c. celery
1 tsp. salt

Boil giblets with 3/4 cup onion, 3/4 cup celery and 1 tsp. salt until done.

Mix cornbread with 1 cup onion, 1 cup celery; bake.

In very large bowl, crumble cornbread, crumble bread; add eggs, soups and chicken broth to consistency of soupy cornbread. Add sage to taste. Stuff poultry and place the rest around bird. Cover with lid that does not touch bird. Bake at 350 degrees 30 minutes per pound.