Put torn bread and cornbread in pan to dry for 3 days. Cover pan with dish cloth and stir twice a day to mix. Melt butter and cook onions and celery until soft. Mix all seasonings together and stir together. Mix cooled butter, onions, and celery with the bread mixture. Add seasonings a little at a time to bread mixture and mix after adding seasonings. Add chopped pecans (optional). Add chicken broth and mix thorougly.
Stuff turkey or put in casserol dishes with additional broth and covered and cook for 1 hour or longer if needed at 350 degrees.
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