2 batches of corn bread (see recipe below)

2 cups breadcrumbs

6 slices bacon

2 cups celery

2 cups chopped onions

2 garlic chopped

1 cans of chicken broth (depends on how moist you like it)

2 tablespoons of ground sage or more depends on your taste. (always purchase a fresh jar of sage, or better yet grow sage in your garden and dry your own)

2 teaspoon Salt or to taste

2 teaspoon pepper or to taste

Fry bacon until crisp, remove from pan and crumble. Pour bacon drippings in a cup and set a side to be used later. Keep just enough of the bacon drippings in fry pan and sauté the celery, garlic and onions. Sauté until tender.

In large mixing bowl crumble corn bread, breadcrumbs, celery, onions, bacon bits, and the remainder of the bacons drippings. Mix, then add the sage, salt and pepper.

Add the chicken broth slowly mixing as you go until your stuffing holds together. Stuff Turkey and bake or bake in casserole dish 350° for 30-40 minuets.

Corn Bread

1-cup flour

1-cup yellow corn meal

1 tablespoon sugar

1 tablespoon baking powder

1 teas salt

2 eggs

1-cup milk

¼ vegetable oil

Sift flour, baking powder, and salt; stir in cornmeal. Add eggs, milk, and shortening. Hand mix until smooth.  Pour into greased 9x13x2-inch pan. Bake at 350° for 25-30 minuets, or until lightly brown on top.