"Cook 1/2 cup chopped onion and 1 cup thinly sliced celery in 1/2 cup butter until transparent but not browned. Pour over 3 cups each of corn bread crumbs and soft bread crumbs.
"Toss to blend. Stir in 1/2 teaspoon each of salt and sage, 1/4 teaspoon of black pepper, and 1 cup ripe olives cut into large pieces. Sprinkle with 1/4 cup hot giblet stock or water.
"Mix lightly. Enough for 8-lb turkey."
(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s. My grandmother was a farmer's wife in California's Central Valley.)
More "Lost" Recipes from My Grandmother
Caramel Meringue Pie (1935)