1 recipe of your favorite cornbread, cooled and crumbled
( I.e: a baked 10 inch skillet cornbread or baked oblong pan of cornbread )
6 pieces of stale white bread, crust removed and cubed
1/4 cup butter or margarine
1 med. onion chopped
1/4 bunch of celery finely chopped
1/2 cup walnuts or pecans coarse chopped
1 large red apple cleaned, chopped with peel on
2 eggs
2 cups turkey or chicken broth or as needed to make mixture moist
1 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning

Place coarse crumbled cornbread and white bread cubes in a large bowl. Meanwhile
saute the onion, celery, nuts and apples in the butter or margarine until
softened. Into the bread mixture place the sauteed ingredients along with the
eggs, broth and seasoning to make a moist mixture which clings together. Stuff
into the cavity of a seasoned turkey and bake along with turkey. Or place
cornbread stuffing in a casserole dish and bake 350 F covered until well heated.

Note: cornbread is very versatile. One can add sausage meat, chicken livers,
dried fruits, chopped cranberries to vary the basic recipe.
Yield enough for a 15 pound turkey or side dish to serve 8 or so.