Recipe - Grandmothers Favorite Dressing

1 qt Dayold bread crumbs
1 qt Dayold crumbled corn bread
1 qt Dayold biscuits
1 cup Chopped onion
1 cup Chopped celery
One fourth cup Chopped gr onion with tops
One fourth cup Chopped parsley
1 One half teaspoon Sage
1 teaspoon Salt
One fourth teaspoon Pepper
2 cup Turkey Broth defatted
One half cup 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 wellgreased 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 hardcooked eggs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini