This recipe is a combination of the Food editor’s mother’s, grandmother’s and Lady Bird Johnson’s recipes for corn bread dressing – a Texas classic. From Houston Chronicle – www.chron.com

Ingredients

• 1 quart each: day-old bread crumbs, crumbled corn bread and crumbled biscuits
• 1 cup each, chopped: onion (including 1/4 cup green onions with tops) and celery
• 1/4 cup finely chopped fresh parsley
• 1 1/2 tsp sage
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 to 4 cups (or more if needed) defatted turkey or chicken broth
• 1/2 cup melted butter or margarine
• 2 eggs, slightly beaten

Preparation

1. In a large bowl, combine bread crumbs, corn bread, biscuits, onion, celery, parsley, sage, salt and pepper. Toss well. Add broth, butter and eggs. Mix well but toss lightly. Mixture should be extra moist, just this side of soupy.
2. Loosely stuff neck and body cavities of turkey; cook any remaining dressing in a well-greased baking dish or casserole during last 30 minutes of cooking time. (Or for ease in preparation and serving, cook all the dressing in a well-greased baking dish or casserole during last 30 minutes of turkey roasting time. Sometimes the cooks in our family also added chopped hard-cooked eggs.) Before serving, blend dressing from turkey with the dressing that was baked separately.

Makes 11 to 12 cups.