Cornbread (recipe to follow)
10-12 slices of bread
2 (1 3/8 oz.) pkgs. onion soup mix
1 tsp. sage
1/4 tsp. pepper
1 tsp. salt
3/4 tsp. poultry seasoning
2 eggs, slightly beaten
2 (10 3/4 oz.) cans cream of celery soup
2 (10 3/4 oz.) cans cream of chicken soup
1 1/2 to 2 c. turkey broth

Crumble cornbread and bread; add onion soup mix, sage, pepper, salt and poultry seasoning. Stir in eggs, celery soup, chicken soup, and enough broth to make a very moist dressing. Stuff turkey lightly with dressing. Place remaining dressing in a 9x5-inch loaf pan; bake at 400 degrees for 30 minutes or until browned. Stir once or twice during first 20 minutes of baking.

CORNBREAD (for dressing) :

1 c. cornmeal
1 c. all-purpose flour
1 tsp. salt
3 1/2 tsp. baking powder
1 egg, beaten
1 c. milk
1/4 c. shortening

Combine cornmeal, flour, salt and baking powder; add eggs and milk and stir into cornmeal mixture until moist. Put shortening into a 10-inch iron skillet and put into preheated 425 degree oven. As soon as shortening is hot, coat sides of skillet and stir remaining shortening into cornbread mixture. Pour mixture into hot skillet and bake at 425 degrees for 30 minutes or until golden brown.