Cornbread (recipe follows)
7 slices oven-dried white bread
1 sleeve saltine crackers
2 c. celery, chopped
1 large onion, chopped
8 tbsp. butter
7 c. chicken stock
1 tsp. salt
freshly ground black pepper
1 tsp. sage (optional)
1 tbsp. poultry seasoning (optional)
5 eggs, beaten

Preheat oven to 350°F. In a large bowl, combine crumbled cornbread, dried white bread slices and saltines; mix together and set aside. In a large skillet, saut the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour sautéd mixture over cornbread mixture. Add the stock. Mix well; taste and add salt, pepper to taste, sage and poultry seasoning. Mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.