1/2 c. butter
5 or 6 c. cornbread, crumbled
1 1/2 qts. (6 c.) soft bread crumbs
1/2 c. rendered turkey fat
1 c. chopped nutmeats (optional)
1 c. diced celery
1/2 c. chopped onions
1/2 c. chopped green peppers
2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. poultry seasoning
2 beaten eggs
1 to 1 1/2 c. broth from giblets

Cut butter into very small pieces and mix with cornbread and bread crumbs. Heat fat in heavy skillet. Add nutmeats, celery, onion, and green pepper; saute slowly for 5 minutes. Add to cornbread mixture. Add seasonings, mixing thoroughly. Add well beaten eggs; sprinkle cooled broth over surface, stirring lightly until dressing is of desired moistness. Stuff lightly into breast region and body cavity of the bird. Makes enough for 12 pound turkey.