1 recipe of your favorite cornbread. Make 2 to 3 days early
1/4 lb. butter
1/2 c. minced onion
1/2 c. minced celery
1/4 c. minced fresh parsley
1 tsp. dried thyme
1/2 tsp. nutmeg
1 to 2 c. finely chopped walnuts or pecans
2 eggs
Chicken stock and salt and pepper to taste

Crumble cornbread into large bowl set aside. In saute pan, melt butter, add onion and celery. Saute on low until soft add parsley, thyme, nutmeg and 1/2 cup chicken stock. Simmer 5 minutes. Pour over crumbs and mix well. Add more chicken stock to moisten to taste. Let cool. Fold in two slightly beaten egg and the nuts. Stuff turkey (or bird of choice) or bake in buttered dish uncovered for 30 minutes or until hot and golden on top. This makes a dry crumbly dressing.