1 qt Day-old bread crumbs
1 qt Day-old crumbled corn bread
1 qt Day-old biscuits
1 c Chopped onion
1 c Chopped celery
1/4 c Chopped gr onion with tops
1/4 c Chopped parsley
1 1/2 ts Sage
1 ts Salt
1/4 ts Pepper
2 c Turkey Broth defatted
1/2 c Melted butter
2 Slightly beaten eggs
In a large mixing bowl, combine crumbs, corn bread,
crumbled biscuits, onion, celery, parsley, sage, salt
and pepper. Toss well. Add broth, butter and eggs.
Mix well, but lightly. (You may add extra broth)
Mixture should be extra moist.
Loosely stuff neck and body cavities of turkey, or for
ease in preparation and serving, cook separately in a
well-greased baking dish or casserole during the last
45 minutes of turkey roasting time. Before serving,
blend stuffing from turkey with that baked separately.
Makes 11 or 12 cups. Sometimes the cooks in your
family added hard-cooked eggs.
