Cornbread Stuffing for Roast Turkey

Prepare cornbread mix and bake as package label directs.

Let cornbread cool, then crumble into large bowl.

In hot butter in large skillet, saute celery and onion until tender, about 5 minutes.

Remove from heat; add parsley, sage, thyme, salt and pepper.

With fork, stir eggs, broth and vegetable mixture into crumbled cornbread.

Toss lightly until well combined.

To stuff and truss turkey, spoon stuffing into neck cavity.

Bring skin of neck over back; fasten with poultry pins.

Then spoon dressing lightly into body cavity of bird; do not pack.

Insert about 5 poultry pins at regular intervals to draw body opening together. With twine, lace cavity closed, bootlace fashion; tie with knot. Bend wing tips under body or fasten to body with poultry pins. With twine, tie ends of legs together.

Makes about 12 cups (enough to fill a 10 to 12 pound ready to cook turkey).