1 1/2 qt. stale bread (some raisins, whole wheat and white)
1 pt. corn bread
1/4 c. finely minced onion
1/2 c. minced celery
1/2 tsp. thyme
1/2 tsp. sweet marjoram
1/2 tsp. sage
2 beaten eggs
1/2 c. melted butter
3/4 to 1 1/2 c. of THE STOCK
1 tsp. salt
1 unpeeled raw apple (minced)
1 tsp. minced parsley
Some pecans or almonds (chopped - optional)

Break bread size of hazel nut and crumble corn bread. Add all ingredients and mix by hand. Press small ball gently and drop on a plate. If it breaks when dropped, it is ready. If it doesn't break, add more STOCK.

Strain any leftover stock and you can add it to the gravy. Can toss gizzard and neck in with the bird the last 1/2 hour of baking.