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3/4 c. minced onion
1 1/2 c. chopped celery
1 c. butter or margarine
2 tsp. salt
1 1/2 tsp. sage
1 tsp. thyme
1/2 tsp. pepper
2 to 3 tsp. poultry seasoning
1 pan cooked cornbread
turkey drippings (as desired)

Make 1 pan cornbread as directed, except use 3 eggs.
Crumble cooled cornbread in large bowl. Add 1 stick butter
(melted), 1/2 milk and 1/2 water, enough to moisten. Add dry
ingredients and mix. Cook onion and celery in butter until
soft. Then add to mixture. Let stand covered until ready to
bake. (Overnight in refrigerator works well.) When ready to
bake, add turkey drippings to taste and mix well. Use large
cooking spoon to make patty like sections of dressing in
shallow pan. Bake at 425 degrees until brown. Makes about 10 to 15

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