Cook your neck, gizzard, heart, and liver until tender; save the giblets for your gravy.

If you wrap your turkey in foil or your super market cooks it for you drain your juice into the pot with your giblet juice.

DRESSING:

Add 3 (14 1/2 ounce) cans of clear chicken broth, 2 sticks butter, 6 eggs, onion, and black pepper (to taste) to 2 quarts of corn bread and 2 quarts biscuits. From your pot of broth, divide between your dressing, saving some for gravy. Make your dressing real soupy. Put in a greased pan bake in a oven at 400 degrees. If your dressing is too dry before you bake it will be more like cornbread.

GRAVY:

Put about 3 cups of your dressing in your pot of broth; cook until the onion in the dressing is done; add 2 cans of cream of chicken soup and 6 boiled eggs, chopping the meat from neck, liver, gizzard, and heart if you want it. If the gravy is thinner than you want, put about 3 heaping tablespoons of flour in a little water; let it dissolve real good. Put in gravy and it will thicken your gravy.

This mixture will feed about 25 people.