1 recipe Ruby's cornbread
1 recipe Ruby's buttermilk biscuits
8 hard boiled eggs, chopped & diced
8 raw eggs, beaten thoroughly
3 long stalks chopped celery hearts
3 big white onions, chopped
Salt & pepper to taste
1 tbsp. poultry dressing
1 tbsp. sage

From cooked turkey, use enough broth liquid to blend; must save at least 4 cups of broth for Giblet Gravy. Can use boiling hot water with broth to prevent dryness of dressing. Crumble breads, add chopped onions, celery and hard boiled eggs. Mix well. Use clean hands and mix in large Dutch oven.

Pour in beaten eggs. Add seasonings. Then pour in hot turkey broth. Stir with large ladle. When mixed well. Place dressing mixture on low fire, cover and let slowly come to a boil. Taste for seasoning - add if needed. When celery and onions are soft. Stuff into and around turkey. Pack on sides and top of bird. Place in preheated oven for 1 hour at 400 degrees. Check twice during cooking, adding extra dressing on top of bird each time.