CORN BREAD:

1 1/2 c. self-rising corn meal
1/2 c. self-rising flour
1/4 tsp. baking powder or soda
1/4 tsp. salt
Water or milk (enough to mix well)

Cook in 500 degree oven about 35 minutes. Use 4 or 5 biscuits to this portion of cornbread.

BROTH:

1 to 1/2 qts. broth (from turkey, chicken or pork). Use 2/3 of broth for dressing and 1/3 for giblet/gravy. (You may add water or more broth from a can if more broth is needed than what you have with meat you cooked.)

2 c. celery, cut up fine 2 med. onions, cut up fine 1 1/2 tsp. poultry seasoning 1 tsp. black pepper Salt to taste, not more than 1 1/2 tsp. 2 tbsp. of jam or preserves

Crumble corn bread and biscuits, pour broth over and mix well. Add all other ingredients and mix well. May add more broth or water if needed, but do not weaken broth too much with water so the dressing will be rich with flavor of the meat. Consistency can be stiff or soupy. I like to have mine almost soupy, more firm than soupy. Have oven hot (500 degrees). Cook 35 minutes to an hour, depending on when you think the celery and onions are cooked and the top is nice and brown.