Old-Fashioned Bread Stuffing

• 2 cups day old cornbread crumbs
• 3 cups day old white bread crumbs or 5 cups stale bread instead of combination of cornbread crumb
• 1/2 cup finely diced onion
• 1/2 cup finely diced celery
• 1 tbsp. finely cut parsley
• 1/2 tsp. salt
• 1/2 tsp. celery salt
• 1/2 tsp. garlic salt
• 1/4 tsp. thyme
• 1/4 tsp. pepper
• 2 tbsp. melted shortening or butter
• 3/4 cup hot water (about)
• 1/2 tsp. sage

Break bread into small crumbly pieces. Combine with onion, celery, seasonings, and shortening or butter; toss lightly to mix. Add water or stock slowly, using just enough to moisten. Twice this amount is sufficient for 12-14 lb. fowl.