Roast turkey at 325 degrees for 3 1/2 to 4 1/2 hours to internal
temperature of 180 degrees, adding 1 gallon of water to pan to encourage
broth. Remove turkey and set aside, straining all broth and reserving.
Saute onion and celery in the butter and add to cornbread, white bread,
sage, eggs, salt and pepper. Pour broth over the mixture until it is no
longer dry but holds when pressed together. Pour into greased 9x13 inch
baking pan and bake at 350 degrees for 45 minutes. Serves 12-16.
Recipe by: Green Pastures Restaurant
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss
<zeiss@eden.com> on Nov 20, 1997
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