---------- Recipe via Meal-Master (tm) v8.04
  
       Title: SOUTHERN CORN BREAD STUFFING
  Categories: Stuffing
       Yield: 8 Servings
  
            Giblets from a turkey
      20 oz Condensed chicken broth
     1/2 c  Margarine
       1 c  Onion; chopped
       1 c  Celery; chopped
       3 tb Poultry seasoning
       1 lg Cornbread, pan
            -make a few days in advance
       4 sl White bread
       3    Egg; slightly beaten
       1 ts Pepper
       1 c  Pan drippings; from cooked
            -turkey
  
   Boil the turkey giblets in Salted water for 45
   minutes. pour off water and set giblets aside to cool.
   When cool, chop.  In large saucepan, combine broth,
   margarine, onions, celery and poultry seasoning. Boil
   for 15 minutes.  Heat oven to 325 F.  Grease a large
   baking pan with margarine and crumble cornbread finely
   into it. Tear white bread into small pieces and mix
   with corn bread by hand. Add eggs and pepper and mix
   well by hand. Pour boiling broth over corn bread
   mixture and mix well, adding half of the giblets. sake
   for about an hour, basting occasionally with pan
   drippings. Bake until lightly crispy around the edges.
   Put the remainig giblets in gravy and serve with
   turkey.
  
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