5 c. cornbread
6 slices whole wheat or french bread (slightly toasted)
2 c. celery, finely cut
1 1/2 c. shallots with tops, finely cut
1/2 c. onion, finely cut
1/2 c. parsley, minced
1/4 c. butter
4 tsp. salt
1/2 tsp. black pepper
Giblets
1/4 tsp. cayenne, optional
1 tsp. celery seed, optional
1 tsp. sage, optional

Simmer gizzard, heart and neck in a quart of water until tender. Add liver and cook a few minutes more until done. Cut all meat fine for dressing. Saute celery, shallots and onion in butter until done (not brown); add seasonings to taste.

Soak toasted bread in cold water, squeeze dry and mix well with the crumbled corn bread. Combine with the sauteed seasonings, parsley, minced giblets and sufficient liquid from giblets for moist dressing. Stuff turkey or bake separately.

GOLDEN CORN BREAD:

1 c. yellow corn meal
3/4 c. flour
5 tsp. baking powder
3/4 tsp. salt
1 egg, slightly beaten
1 c. milk
2 tbsp. melted shortening

Sift dry ingredients into bowl and add beaten eggs, milk and melted shortening. Beat thoroughly. Pour into greased shallow pan (iron skillet is best). Bake 425 oven for 25 minutes. NOTE: If cornbread mix is doubled, yields slightly over 5 cups.