2 1/2 c. white self-rising corn meal mix
1/2 lb. butter
2 lg. onions
4 c. Pepperidge Farm stuffing
1 c. flour
1 lb. chicken livers
2 tbsp. onion powder
4 tbsp. Bell's seasoning

Make corn bread with 1 stick of melted butter, 1 egg, and enough milk to make a medium-thick batter (should pour slowly, not runny, into a hot skillet and bake until brown on top in 375 degree oven).

In a plastic bag put flour, onion powder, and 1 tablespoon Bell's seasoning. Mix well and add chicken livers. Shake bag until well coated. Fry in bacon drippings until brown and a little crisp around the edges.

In a large bowl or pot, put stuffing or chicken broth. Mix and moisten with 3 cups warm water. Crumble in hot corn bread. Add 1 stick butter (sliced thin or melted), onions chopped fine, 3 tablespoons Bell's seasoning, and chopped chicken livers. Salt and pepper to taste. Mix well. Stuff turkey and bake the rest in covered casserole dish. Extra can be frozen in zip lock bag.

Finished dressing should not be dry and crumbly, so add enough water or broth to make it the consistency of mashed potatoes.