Mother's Turkey Stuffing or Dressing
Note: most ingredient measures are approximate, use your best preference



1 cup butter
1 quart turkey or chicken stock plus extra
2 whole raw eggs
2 tablespoons dried sage
1 cup finely minced celery
1 cup minced onion 
Optional: diced cooked giblets from turkey
about 6 cups stale or left over bread or biscuits, cubed
about 6 cups cold cornbread, broken into chunks and crumbs
salt and pepper to taste
Oven:  350

Melt butter in large pan. Add stock, sage, giblets if desired, salt and pepper. Simmer 10-15 minutes to "bloom" the sage. Combine cornbread and cubed bread in an oversized bowl with celery and onion, combining well. Lightly beat eggs, add to bowl along with enough stock to moisten if using to stuff bird (do NOT over moisten, you want it on the dry side). Loosely stuff bird and proceed with roasting method. If making a side dish of dressing, add stock until moist then turn into a greased biscuit pan (13 x 9) and bake, covered with foil, at 350 about 30-45 minutes. When using stuffing inside bird, be sure to follow all temperature precautions and instructions for roasting a stuffed hen.
 

 

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