Granny's Turkey Dressing

• shortening↗1 tablespoon
• cornmeal↗1 cup
• all-purpose flour↗1⁄2 cup
• baking powder↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• eggs, beaten↗2

  beaten

• buttermilk↗1 cup
• slices day-old bread, cut into 1/2 inch cubes8

  cut into 1/2 inch cubes

• chopped celery3⁄4 cup

  chopped

• chopped onion3⁄4 cup

  chopped

• chopped fresh parsley1⁄2 cup

  chopped

• poultry seasoning2 teaspoons
• white pepper2 teaspoons
• rubbed sage2 teaspoons
• teaspoon ground thyme↗1 -2
• teaspoon celery salt1
• cup butter or 1/2 cup margarine, melted↗1⁄2
• eggs, beaten↗3
• (14 1/2 ounce) cans ready-to-serve chicken broth↗2

Step-by-step instructions

1. 1

   Spoon shortening into an 8-inch cast-iron skillet.

2. 2

   Place in a 425* oven for 4 minutes or until hot.

3. 3

   Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well.

4. 4

   Spoon into hot skillet, and bake at 425* for 25-35 minutes or until browned.

5. 5

   Cool; crumble cornbread into a large bowl.

6. 6

   Add bread cubes and remaining ingredients, stirring well.

7. 7

   Spoon into a lightly greased 13x9x2-inch baking dish, and bake at 325* for 1 hour or until golden brown.

8. 8

   Yield: 8 to 10 servings.