Turkey giblets and neck
1 qt. water
2 chicken-flavored bouillon cubes
1 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. pepper
Canned chicken broth
2 cloves garlic, minced
1 stalk celery, chopped
1 med. onion, chopped
1 tbsp. butter, melted
4 c. French bread cubes, toasted
1/2 c. mashed potatoes
1 c. self-rising cornmeal
1 tsp. dried whole parsley
1/2 tsp. cream of tartar
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 eggs, lightly beaten

Place giblets and neck in a large saucepan; add water, bouillon cubes, poultry seasoning, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until giblets and neck are tender. Let cool. Cover and chill at least 8 hours.

Discard layer of fat on top of mixture. Pick meat from neck; set aside for gravy. Chop giblets; set aside for dressing. Add canned chicken broth, if necessary, to make chilled broth measure 4 cups. Set aside.

Saute garlic, celery, and onion in butter in a Dutch oven until tender; add 2 cups reserved broth (keep remaining 2 cups broth), giblets, bread cubes, mashed potatoes, cornmeal, dried parsley, cream of tartar, pepper, salt, nutmeg, and eggs; stir to blend. Bake at 325 degrees in a lightly greased 9-inch square pan for 45 minutes. Yield: 9 servings.