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1 c. finely diced celery
1 large finely diced onion
6 beaten eggs
1/8 tsp. sage
salt and pepper used heavily
2 qt. turkey broth

1 c. cornmeal
1 c. sifted flour
2 tsp. baking powder
1 tsp. salt
1/2 c. soft shortening
1 c. milk
1 egg
1/4 c. sugar

Cornbread: Sift dry ingredients. Add shortening, milk
and egg. Beat very well. Pour into well greased pan or
preheated iron skillet (10 or 12-inch). Bake 20 to 25 minutes
at 425 degrees. If possible, bake the day before you plan to make
dressing. Remove bread from wrapper to let dry.
Christmas day or any baked turkey day, crumble cornbread
in large mixing bowl or pan. Add 12 slices of white bread,
crumbled into small pieces. Add remaining ingredients. Roast
12 to 15 pound turkey, breast down, in 3 quarts water, covered.
Pour off 2 quarts broth about 2 hours before estimated time
when bird will be cooked. Mix broth and other dressing ingre-
dients. Mixture will be real soupy. Turn turkey over and pour
dressing over bird. Do not stuff. Return to oven and bake at
350 degrees for 2 hours. If necessary, remove lid for last 15 minutes
to brown.

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