5 c. corn bread
6 slices whole wheat bread (or French bread), slightly toasted
2 c. finely cut celery
1 1/2 c. shallots with tops, cut fine
1/2 c. finely cut onion
1/2 c. minced parsley
1/4 c. butter
4 tsp. salt
1/4 tsp. cayenne
1/2 tsp. black pepper
1 tsp. celery seed
1 tsp. sage (optional)
Giblets

Simmer gizzard, heart and neck in a quart of water until tender. Add liver and cook a few minutes more until done. Cut all meat fine for dressing. Saute celery, shallots and onion in the butter until done but not brown; add seasonings, more or less than amounts suggested to suit individual taste.

Soak the toasted bread in cold water, squeeze dry and mix well with the crumbled corn bread. Combine with the sauteed seasonings, parsley, minced giblets and sufficient liquor from the giblets to make a moist dressing. Stuff turkey; allow about 1 cup of stuffing for each pound of turkey.