CORNBREAD- Make 1, 3 days ahead of time and wrap in tin foil 2 heaping tablespoons butter flavored Crisco 2 eggs 2 cups white cornmeal 1 cup all purpose flour 1 teaspoon sugar whole milk 1/2 teaspoon salt 1/2 teaspoon pepper 1 10" cast iron skillet Mix together cornmeal, flour, sugar, salt and pepper. Add milk until you have the consistency of a cake batter. Add eggs and mix well. In the skillet, melt shortening. Move the skillet around until well coated. Pour the remainder into the batter and mix. Pour the batter into the skillet. Bake at 375 for 40 - 45 minutes or until light brown. *Cornbread will not stick to a seasoned skillet. Turkey broth 2-32 oz chicken broth 32 oz water 4-6 turkey wings Boil 30 minutes to get broth. There is not a shortcut here. you have to get the right broth. CORNBREAD DRESSING 1 pone crumbled cornbread, already made with white cornmeal 2 cups Pepperidge Farm bread stuffing 64 oz broth 1 tsp. sage 1 tbsp. poutry seasoning 1 can cream of chicken soup 1/2 stick of butter, melted 2 eggs Chopped celery- 1- 1 1/2 stalks sliced thin Chopped onions - 1 small Combine broth, onions, and celery into baking pan 10X 14 and bring to a boil. Reduce heat and simmer for 12 minutes. Mix in cornbread and bread stuffing. Add egg, butter and all seasonings. Add can of soup. Consistency should be a little runny or soupy. Too runny add more cornbread. Too thick add more broth. Bake at 400 degrees for 40 to 50 minutes until brown .