1 onion, chopped and sautéed
turkey giblets, pressure cooked in 2 c. water (do not use neck or heart for stuffing)
broth from giblets
1/2 lb. fried ground beef
1/2 lb. fried ground pork
1 c. celery
1 loaf stale bread, moistened with 1 c. water and small amount of mashed potato
Bell's poultry seasoning (turkey on the box)
1 tbsp. salt

Mix together 1/2 the broth with all the other ingredients. Make stuffing real moist before refrigerating (cover with wet towel)...stuff bird when stuffing is cool. Use other 1/2 of broth in gravy.

Gravy:

broth from stuffing
drippings from turkey pan
shaker of milk/water, mixed with cornstarch, flour and salt

Slowly add milk/water mixture after broth/drippings have been brought to a boil. Stir constantly...after gravy thickens, lower heat to a simmer.