1 box (2 bags) cornbread stuffing mix (any brand)
1 lb. bulk pork sausage
1 pkg. seasoned long grain wild rice mixture (such as UNCLE BEN'S®)
1 med. onion, diced
3 celery stalks, diced
1 (6 oz.) jar dry roast cashew nuts (such as Planters)
Giblets from turkey, boiled and finely grated
Neck meat from turkey, boiled and shredded
Broth from boiling giblets

Empty stuffing mix into large mixing or salad bowl. Brown pork sausage thoroughly; drain and reserve fat in pan. Saute onion and celery in sausage fat until tender; drain. Discard fat. Prepare rice mix as per package directions. Add water to giblet broth as needed per package directions on stuffing mix. Combine all dry and solid ingredients; mix. Add liquid and mix again. Allow to cool slightly and stuff turkeys, both neck and body cavities.

Note: Mix should be packed in firmly!