12 c. cornmeal, crumbled (baked from Corn Bread recipe)
1 to 2 cubes butter
1 to 2 c. celery, chopped
2 tsp. salt
1/4 to 1/2 tsp. pepper
1 tbsp. sage or poultry seasoning or combination
Chicken broth

Crumble corn bread in a large pan as roaster. Melt butter in a heavy skillet and cook onions and celery until translucent. Mix salt, pepper and herbs with corn bread. Add celery, onion and butter mixture. Lightly mix all together. Mix in about 1 quart chicken broth or broth from cooking giblets or juices from cooking turkey or a combination. Best baked separately at 350 degrees for 30 to 45 minutes while turkey cools slightly.