| | CORNBREAD |
| 1 1/2 | c | Cornmeal, yellow |
| 1/2 | c | Flour, all-purpose |
| 1 | ts | Salt |
| 2 | tb | Baking powder |
| 1 | | Egg (lightly beaten) |
| 3 | tb | Vegetable oil |
| 1 | c | Milk |
| | Vegetable oil |
| | TURKEY BROTH |
| 1 | | Turkey neck (skin removed) |
| | Giblets and gizzard from 1 turkey |
| | Leaves from 4 celery stalks |
| 1 | | Celery stalk |
| 1 | sm | Onion, quartered |
| 12 | c | Water |
| | DRESSING |
| 12 | oz | Bread cubes (herbed) |
| 1 | lg | Yellow onion, chopped fine |
| 3 | | Celery stalks, chopped fine |
| 3 | c | Rice, cooked (cooled uncovered overnight in a shallow dish) |
| 1/2 | lb | Mushrooms, sliced |
| 2 | c | Pecans, roughly chopped |
| | Butter (or margarine) |
| | Salt |
| | Black pepper |
| | Rubbed sage |
| | Thyme |
