Turkey Stuffing

For enough to stuff the turkey and have an extra casserole:

Use one or two loaves of challah or use French bread. I prefer the challah.

A few days ahead of the holiday tear up the bread into chunks and put in a large pan to dry out. Continually move it around so it dries out evenly.

The day before you are going to make it, prepare the corn bread as directed on the package. I use Miracle Maize sweet recipe, and have found it to be delicious in the recipe.

On day you are making the turkey:

Chop up about 2 cups of celery and 1 large or 2 small onions. Melt the butter in a large skillet and add the celery and onions to it. Let them cook til glassy and add a chopped bunch of parsley to it.

In the very large bowl, mix the bread, crumbled cornbread together. Add the buttery veggies and mix. Add salt and pepper.

Break the eggs into a bowl and mix lightly. Add to the stuffing mixture. If it looks too dry, add an egg or two. Sometimes the bread is still somewhat moist, sometimes dry.

Mix all together well and stuff into turkey cavity loosely. Secure the opening with pins and string. Also stuff the neck cavity and secure it.

Put the remaining stuffing into a well-greased 2 1/2 qt. casserole and bake in a 350° oven. It may need a little extra moisture since it is not in the bird, so add a little chicken broth or water to moisten. Don’t use too much or it will be mushy and unappetizing.

After the eggs have been added to the stuffing it needs to be cooked right away. Do not leave uncooked as it may cause food poisoning.