Boil 6 chicken thighs and turkey giblets (except for liver) until so done that meat falls from the bone; set aside and let cool.

Clean inside of turkey (don't leave anything inside that you don't want to eat); set aside. 3 med. sized onions 6 lg. potatoes 6 stalks celery (with strings removed)

Grind all vegetables (on medium cut on grinder). Debone the meat and grind also (be sure to remove all small bones and cartilage). Add two small handfuls ground almonds.

Put all in large mixing bowl, stir thoroughly. Add 2 teaspoons crushed leaf sage, salt to taste. Taste is necessary, add a little powdered sage.

Add broth from giblet pan, to make moist mixture. Add one packet of Mrs. Cubbison's dressing mix. Add as much as necessary to stuff your turkey. This should fill a 17 to 22 pound bird.

Let set 15 minutes, taste again and decide if additional salt and sage are needed.

Stuff in main cavity of turkey, pack in very tightly.

Put turkey in large roaster then left flap on front portion of turkey and add more stuffing. Baste bird all around with firm butter. Salt lightly. Cover and bake at 400 degrees for 45 minutes. Reduce heat and continue baking at 300 degrees for 8 to 10 hours, basting occasionally with turkey juice. One half hour before serving remove cover and brown. Extra dressing can be baked in oven separately.