Cornbread Dressing - cooking recipe

Ingredients

1 large loaf bread
1 batch cornbread (see recipe in book)
2 c. chopped celery
1 1/2 c. chopped onions
3 or 4 beads garlic, cut fine
4 Tbsp. chopped parsley
4 Tbsp. chopped green pepper (bell)
chopped giblets (about 3 chicken livers, gizzards and necks)
3 tsp. salt
2 tsp. black pepper
2 1/2 tsp. poultry seasoning
4 beaten eggs
1 stick oleo
9 or 10 c. broth or bouillon

Preparation

Boil giblets in lightly salted water.
Remove meat from necks. Chop all fine or put through meat grinder.
Reserve liquid for broth.
Use bouillon to make up remainder of broth needed for 9 or 10 cups.