1/2 c. shortening
1 c. minced onion
1 qt. dice celery
2 qts. sm. bread cubes, firmly packed
1 tbsp. salt
1/2 tsp. pepper
2 tsp. poultry seasoning
1 1/2 to 2 c. turkey broth
2 qts. rich egg cornbread, crumbled

Melt shortening in skillet. Cook onion and celery in melted shortening over low heat until soft, but not browned, stirring occasionally.

Meanwhile blend bread cubes and cornbread with seasoning. Add the onion and celery. Blend. Gradually pour broth over surface, stirring lightly. Add more seasonings, if desired. Enough dressing for 14 to 18 pound turkey.