The Colonel's Cornbread Dressing and My Grandmother's Giblet Gravy

Both of these recipes are the “pinch of this and a little of that” kind. I never measure the ingredients, these are guidelines, so may need adjusting. My father-in-law, "The Colonel", always made the Thanksgiving dressing and carved the bird at the table. The gravy recipe is my grandmother's.

Ingredients:
1 recipe of Aunt Jemima white cornbread mix, baked and crumbled
½ stick butter
1 C celery, chopped with a few leaves
1 C onion, chopped
2 C Pepperidge Farm Seasoned Stuffing
2 tsp. poultry seasoning
1 tsp. sage
1 tsp. salt and 1 1/2 tsp. black pepper
1 C Swanson chicken stock
1 C broth from turkey
1 C milk
2 eggs, optional

Instructions:
Sauté vegetables in butter until soft. Crumble cornbread into large bowl, add remaining ingredients, including both kinds of broth and milk; blend well. Taste and adjust seasonings as needed. Make dressing a tiny bit soupy, but not runny. Bake at 350* until brown and set. Put rest of turkey broth in pot for Giblet gravy.

Giblet Gravy

Ingredients:
Remaining broth from turkey, plus 1 can Swanson’s chicken stock
2 boiled eggs, chopped
Liver, Gizzard, neck, and meat from wing flats, chopped
Flour and water thickening
Salt and pepper to taste

Instructions:
Put broths in pot; add chopped eggs and meat, bring to a boil. Season, and then thicken to desired consistency with thickening made with flour and water. Whisk while boiling to avoid lumps.