1 skillet of cornbread
3/4 loaf of stale bread (leave open over night)
1 onion
optional: giblets from turkey cut up finely and added to dressing
1 can of broth (if not using giblets and juice from them add 1 to 1/2 additional can of chicken broth
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salt and pepper to taste
1 tsp ground sage
1 to 3 stalks of celery cut up finely
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