1 1/2 c. corn meal
2 c. all-purpose flour
1 tsp. salt
4 tsp. baking powder
2 eggs
2 c. milk
4 tbsp. bacon drippings
1 lb. sausage meat
4 med. onions, chopped fine
4 stalks celery, chopped fine
1/2 tsp. dried sage
1/2 tsp. dried thyme
1 tsp. salt
Dash of pepper

TO MAKE THE CORN BREAD: Grease two 9-inch square pans. Sift the corn meal, flour, salt, and baking powder together into a mixing bowl, then stir in lightly beaten eggs, milk, and bacon drippings until well mixed. Spread in baking pans and bake in a preheated 450 degree oven for 30 minutes. Cool, then crumble.

TO MAKE THE STUFFING: Fry the sausage meat over low heat until lightly browned, then break it in pieces with a fork. Add the crumbled corn bread and mix together. Remove from heat. Cook the chopped onions in a little bacon fat until limp. Add to the mixture, then add the chopped celery and all remaining ingredients, mixing well. Makes enough stuffing for a 12 to 15-pound turkey.