Herbed cornbread dressing, part 1 of 2

---------------------------------CORNBREAD---------------------------------
  1 1/2 c  Cornmeal, yellow
    1/2 c  flour, all-purpose
      1 ts Salt
      2 tb baking powder
      1    Egg (lightly beaten)
      3 tb Vegetable oil
      1 c  Milk
           Vegetable oil

--------------------------------TURKEY BROTH--------------------------------
      1    Turkey neck
           -(skin removed)
           Giblets and gizzard
           -from 1 turkey
           Leaves from 4
           -celery stalks
      1    Celery stalk
      1 sm Onion, quartered
     12 c  Water

----------------------------------DRESSING----------------------------------
     12 oz Bread cubes (herbed)
      1 lg Yellow onion,
           -chopped fine
      3    Celery stalks,
           -chopped fine
      3 c  Rice, cooked (cooled
           -uncovered overnight
           -in a shallow dish)
    1/2 lb Mushrooms, sliced
      2 c  Pecans, roughly chopped
           butter (or margarine)
           Salt
           Black pepper
           Rubbed sage
           thyme
 
  MAKE CORNBREAD:  The night before, make the cornbread.  Preheat oven to 425
  degrees F.
  
  Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch square
  baking pan, with vegetable oil. Put pan in oven while it is preheating and
  you are mixing the cornbread batter.
  
  In a mixing bowl, blend together the cornmeal, flour, salt and baking
  powder. Stir in the egg and about 3 T vegetable oil. Add milk and mix
  thoroughly by hand. The consistency should be a thick, but not "doughy,"
  liquid.  It may be necessary to add a little more milk. Pour into preheated
  pan and bake for 30 minutes or until slightly brown on top.
  
  Let cool in pan for 30 minutes.  Remove from pan and break up into very
  large chunks in a large mixing bowl. Let stand overnight, uncovered. This
  will ensure that it is dry and stale.
  
  MAKE TURKEY BROTH:  The night before, make the turkey broth.  Bring about
  12 C of water to a boil in a large pot. Thoroughly rinse turkey neck,
  giblets and gizzard. Add turkey parts, onion, celery leaves and celery
  stalk to water, cover and reduce heat to a low simmer. Simmer on very low
  heat for 2 hours. Strain the broth, cover, cool quickly and refrigerate.
  
  : Continued in Part 2
  
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