Cornbread
1 lb. sausage
1/2 c. chopped onion
1/2 bell pepper, chopped
1 bay leaf
Stock from giblets
Green onion tops
Turkey giblets
4 slices bacon
1/2 c. chopped celery
Garlic
8 oz. Pepperidge Farm herb stuffing
Sage, thyme, salt and pepper
1 pt. oysters

Boil gizzards in water with bouillon cube, celery, onion, seasonings until tender. Reserve stock. Fry sausage and chopped bacon. Remove from pan and saute onion, celery, garlic, and bell pepper. Add bay leaf. Crumble cornbread and mix with bread stuffing. Moisten with broth. Mix with onion, celery, bell pepper, bacon, sausage, and seasonings. Add onion tops and drained oysters. Stir on top of stove until done.

CORNBREAD:

1 c. yellow corn meal
4 tsp. baking powder
1 beaten egg
2 tbsp. melted shortening
3/4 c. flour
3/4 tsp. salt
1 c. milk

Combine above ingredients to make batter. Bake at 425 degrees for 25 minutes.