18 lb. turkey
5 carrots
5 celery
5 onion
Giblets from turkey
Pepper
1 tbsp. bell spice
12 rolls
2 loaves bread
Parsley

Boil giblets and turkey neck in 4 quarts water; add to water 2 onions and pepper. Boil 2 hours on low heat. Slice fine the carrots, onion and celery. In crock pot cook parsley, sliced vegetables, soup from giblet, giblets (puree giblet meats and neck). Add bell spice. Simmer 6 hours. Prepare breads for stuffing by food processing to bread crumb size; let dry. To tuff turkey, stuff from neck and rear, separate skin from meat at both ends and stuff under skin. This will keep meat very moist; stuff cavities. Cook at 300 degrees for approximately 9 hours, covered with foil. Use a meat thermometer for assistance. If you wish to cook faster you may combine cooking at high temperature (375 degrees) with low temperature (325 degrees), using thermometer for assistance.