Cornbread

1. 1 1/3 cups all-purpose flour
2. 1 1/3 cups yellow corn meal
3. 2 tsp. baking powder
4. 1 tsp. salt
5. 3/4 tap. baking soda
6. 1 1/3 cups buttermilk
7. 1/2 cup butter, melted
8. 2 large eggs
9. Fresh sage, snipped into small pieces, as much as you like (optional)

Preheat oven to 375�. Grease a 9" baking pan or a cast iron skillet, I like Crisco but I have also use bacon drippings if I have it.If using a cast iron skillet, heat it before adding the cornbread mix. Sift flour, cornmeal, baking powder, salt and baking soda into a medium bowl. Whisk the buttermilk, melted butter and eggs in a large bowl then add the dry ingredients and any extra spices that you want, like sage- whisk just until blended. Pour batter into the prepared pan, bake until golden brown around the edges about 30 minutes but check after about 20 minutes-test with a pick inserted into the center of the bread to make sure it comes out clean. Cool in the pan on a rack for a couple of minutes then cut into squares and serve. Freezes well for up to 2 weeks.

Stuffing/Dressing

Grandmother always used the turkey or chicken giblets to make the broth but I use either canned chicken broth or homemade. She also would finely chop the giblets and add them to the dressing.

1. 1 medium yellow onion, chopped
2. 6 green onions, chopped
3. 2-3 celery stalks, chopped chop some of the celery leaves also
4. 1/2 stick of butter
5. 1 baked 8 or 9 inch cornbread
6. 6 pieces of white bread toasted
7. 1 raw egg
8. Salt and pepper to taste
9. Enough broth to moisten the mixture without it being soupy
10. Additional sage to taste

In a large skillet, saute the chopped onions and celery in butter until limp. Remove from the heat and set aside. In a large bowl, crumble the cornbread and tear the toast into pieces-add the onion/celery mixture and mix. Begin adding the broth a little at a time until moist but not soupy. Add the salt, pepper and sage (if using) then taste for the correct seasonings. If using chopped giblets add them now. Add the raw egg and blend all well. Turn into a buttered baking dish, smooth the top (or stuff the turkey, then bake remainder in a buttered baking dish). If using a baking dish, bake at 350� for about 45 minutes or until golden brown on top. If stuffing the turkey make sure to bake the turkey right away. I have found that making the stuffing the day before and refrigerating until ready to use it improves the flavor. Jan