3 c. self-rising corn meal
2 c. milk or use in judgement
1 tsp. salt
1 tsp. baking powder
3 Tbsp. cooking oil
2 medium onions, chopped
3 eggs

Mix altogether and put in 7 x 2 1/2 x 11 or 13 x 9 x 2 pan. Bake at 375° until golden brown.

1 (8 oz.) pkg. Pepperidge Farm herb season stuffing mix
2 c. diced celery
1 medium onion, chopped
1/3 to 1/2 bell pepper, chopped
2 c. stock (bouillon)
seasonings to taste

When cornbread is cool, crumble into large pan or mixing bowl. Add stuffing mix; mix together well. Cook celery, onion and bell pepper in bouillon; cook until tender. Pour over dressing mixture. Add seasonings to taste. Add enough stock from turkey to moisten good. Bake at 350° to 375° about 30 minutes.

Mama's Turkey: Remove giblets from turkey cavity and at the neck. Rinse and simmer 1 hour or until tender in about 3 cups of water, salt, pepper, celery and carrots. Rinse turkey and put inside cavity a stalk of celery, 1 stick of butter, 1 small onion and salt. Salt outside of turkey. Cut 1 stick of butter and place on outside of turkey. Cover loosely with foil. Bake at 325° or what package says. Baste every 30 minutes. For 10 pound turkey, cook about 4 hours. About 30 minutes before done, remove foil. Turkey is done when leg is soft when squeezed.

Gravy: Boil 1 egg. Chop giblets. Take carrot and celery out. Add some leftover stock from turkey. Chop egg into giblets and stock. Thicken with 1/3 cup of cornstarch or flour. Add seasonings to taste.