15-22 lb. turkey
5 c. water
1 lb. bulk pork sausage
1 c. (2 sticks) butter
2 1/2 c. celery, chopped
1 c. onion, chopped
2 pkgs. (7 oz.) each - Kellogg's Croutettes (this brand is used because of its blend of natural herbs and spices that are baked right into the loaf)
Salt & pepper, to taste

In 2 quart saucepan, over high heat, bring turkey giblets, neck and salted water to boiling. Reduce heat to low; cover and simmer 1 hour, or until meat is tender. Drain, reserving broth. Pull meat from neck, discard bones; coarsely chop neck meat and giblets.

Saute onion and celery in 1 stick butter; cook until tender, stirring occasionally. Add sausage and cook until browned. Drain off some of the fat and add another stick of butter, melting over low heat.

In large bowl place the 2 packages of croutettes. Add chopped neck meat and giblets. Stir in vegetable-sausage mixture. Add 3-4 cups turkey stock, stirring to make certain all croutons are moistened. Season, if desired, with salt and pepper. Stuff prepared turkey cavity. Extra stuffing can be baked in covered dish at 350 degrees for 30 minutes.