A work in progress. Here's how I did it this time. Saute celery, green onion, and onion in butter until done but not brown, add seasonings, more or less than amounts suggested to suit individual taste. Soak the toasted bread in cold water, squeeeze dry and mix well with the crumbled cornbread. I have no idea why you do this. (Mother's recipe calls for 1/2 skillet of cornbread. That makes just about 5 cups.) I used Ross's homemade bread about equivalent to six "store bought" slices. Combine with the sauted ingredients. Add nuts and egg. I used honey-roasted nuts because that's what Ross bought. I don't know if that was better of worse than another kind. Add about 1.3 cans of chicken stock and the evaporated milk. Add more liquid (stock, milk, water) if you think it needs it. Mother's recipe calls for a quart of stock, but I think that's too much. Bake at 350 for about 50 minutes or until done. I made this a couple of days ahead so I used canned chicken stock. If I could have, I would have used turkey stock from the turkey. We served 9 people and had lots left over. Notes

Cornbread Dressing (River Road Recipes, p. 135), with the addition of Macadamian nuts a la Peter Herndon (our friend from Hawaii). Keith said "make this kind every time." I made it 2 days ahead and re-heated it for dinner. 11:48 Am 11/9/96