Ingredients
1/2 Cup Butter
1 1/4 Cup onion, chopped finely
1/2 cup celery, chopped finely
2 t thyme
1/2 t rosemary
1 T salt
1 t pepper
1/4 t nutmeg
1 cup Parsley
10-12 cups cornbread crumbs (day old)
2-4 cups broth
Preparation
Saute celery and onions in butter. Stir in seasonings and parsley. Combine with crumbs. Add broth until moistness is to your liking. Bake at 2750 for 1 hour. Broth: Turkey neck, giblets 2qts water 2 clove studded onions 4 T salt 2 sprigs parsley Boil 5 min. Simmer 1 hr, covered
