1 loaf white bread, (set out to dry overnight)
Turkey neck and giblets (boiled until done)
1 lb. pork sausage
2 c. chopped celery
1 lg. onion, chopped
1 egg
Broth, reserved from cooked giblets

Brown sausage in large pan, drain. Remove cooked sausage and set aside. In same pan, saute onion and celery. Cube the dried white bread and add to celery and onion. Also add sausage. Add 1 egg and enough broth to moisten mixture. Season with salt and pepper and poultry seasoning to taste. Place stuffing in a large baking pan, bake at 350 degrees for approximately 30 minutes or until firm and done.