Ingredients

2 Quarts. Corn bread crumbs⊃*
¼ cup chopped parsley
2 tsp. sage
Salt and pepper to taste
3 ½ to 4 cups turkey stock
3 eggs (to be added just before stuffing the turkey
1 cup chopped celery
1 cup chopped onion
4 tbsp shortening

Directions

1. Sauté celery and onion in shortening until tender.
2. Stir all ingredients (except eggs) together, moistening with stock.
3. When ready to stuff the turkey, add the eggs one at a time, stirring after each addition.

⊃* 1 qt. of cold biscuits or white bread may be substituted for 1 qt. of corn bread if desired.