Cornbread Dressing 6 cups broken cornbread 4 cups broken biscuits or white bread 8 cups stock from giblets, bouillon or water 1 1/2 cups chopped onion 1 cup chopped celery (part leaves) 1/3 cup hot fat 4 well-beaten eggs 2 tsp salt 1 tsp pepper 1 tsp poultry seasoning, optional (granny uses) Soak Corbread, biscuits or white bread in 4 cups giblet stock. Cook onions and celery in hot fat in deep skillet over medium flame until golden. Combine bread and onion mixtures with eggs, salt, pepper and poultry seasoning. Add remaining 4 cups giblet stock, bouillon or water (or enough to thoroughly moisten) Mix well. Stuff bird. Bake according to directions for the size bird you are using. If dressing is baked separately, bake in shallow pan at 325 degrees F for 1 hour. Makes 12 cups . If very light fluffy dressing is desired add 1 tsp baking powder. NOTE: I believe Granny uses her unsweatened cornbread for this recipe. from Caller Times, but Granny says it's basically the same recipe Grandma Beth used to use.