Cornbread Stuffing for Turkey

4 or 5 hard biscuits, crumbled
1/2 batch cornbread (8 x 8-inch recipe), hard and crumbled
4 slices bread, left out to get hard and diced
turkey giblets
turkey drippings
2 sticks butter or margarine
4 stalks celery with leaves, cut up
1 large onion, diced
salt to taste
pepper to taste
sage

Mix biscuits, cornbread and bread together; set aside. Boil giblets in small amount of water to make broth. Heat turkey in shallow pan or roaster in oven to get drippings. Sauté in butter in large skillet (deep) the celery and onion. Add drippings from turkey. Add bread mixture and toss well to distribute butter well. Add salt, pepper and sage to taste. Be careful with the sage; season with pinches of sage only. Pour broth (from cooking giblets) slowly over mixture and
toss well until it reaches right consistency. Dressing should not be soggy or mushy. Dressing may be covered and kept hot in oven (do not pack into casserole pan) or stuffed into turkey.

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