From my Uncle Charles.
1 quart chicken stock (bouillon is fine)
3 batches' worth of Jiffy cornbread, baked in a 9x13 pan
1 large loaf of stale white bread, broken into pieces about 3/4" cubed
2 medium onions
4 stalks celery, or about the same amount as the onions
2 T sage
1/4 c parsley
Chop onions and celery together in a food processor. Saute well, but don't burn, in butter or margarine.
Dump bread, cornbread, onion/celery mix, sage, and parsley into a huge bowl. Toss with a big spoon. Salt and pepper (if you used bullion cubes, go easy on the salt). Mix eggs in, and moisten with stock.
Use your hands to mix thoroughly. Add stock until the whole mixture is moist and easily squeezes through your fingers. It should be sticky and stick to your fingers when you remove them from the mix. Taste. If you can't taste the sage, add more. Adjust salt and pepper as needed.
Stuff tightly in both ends of turkey just before roasting. Stuffing can be refrigerated for two days before roasting.
Cooking for Hugo: Avocado Cucumber Salad
24 minutes ago