SOUTHERN CORN BREAD STUFFING

      Title: SOUTHERN CORN BREAD STUFFING
  Categories: Stuffing
       Yield: 8 Servings
  
            Giblets from a turkey
      20 oz Condensed chicken broth
     1/2 c  Margarine
       1 c  Onion; chopped
       1 c  Celery; chopped
       3 tb Poultry seasoning
       1 lg Cornbread, pan
            -make a few days in advance
       4 sl White bread
       3    Egg; slightly beaten
       1 ts Pepper
       1 c  Pan drippings; from cooked
            -turkey
  
   Boil the turkey giblets in Salted water for 45 minutes. pour off
   water and set giblets aside to cool. When cool, chop. In large
   saucepan, combine broth, margarine, onions, celery and poultry
   seasoning. Boil for 15 minutes.  Heat oven to 325 F.  Grease a large
   baking pan with margarine and crumble cornbread finely into it. Tear
   white bread into small pieces and mix with corn bread by hand. Add
   eggs and pepper and mix well by hand. Pour boiling broth over corn
   bread mixture and mix well, adding half of the giblets. sake for
   about an hour, basting occasionally with pan drippings. Bake until
   lightly crispy around the edges. Put the remainig giblets in gravy
   and serve with turkey.
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