4 1/2 c. corn bread, cubed
2/3 c. butter
1 1/4 c. onion, chopped
1 1/4 c. celery, chopped
7 c. white bread, cubed
1/3 c. parsley, chopped
1 1/3 tsp. salt
1/2 tsp. pepper
1/2 tsp. sage
1/2 tsp. thyme
1/2 c. stock or water

Make corn bread recipe for a 13 x 9 x 2 inch pan. Cool. Melt butter in fry pan, add onions and celery and cook until tender. Remove from heat and set aside. Cube corn bread and white bread. Toss together with parsley and seasonings in a large bowl. Gradually add butter mixture and stock and toss. This makes enough stuffing for a 12 to 16 pound turkey.