Roast turkey according to directions on package, reserve broth. Gravy: In saucepan, melt 4 tablespoons of butter and add 4 tablespoons of flour. Mix well, add 4 cups of broth. Simmer until thick. Add giblets (I use some of the white meat off the turkey wings instead of giblets). Add 1 chopped hard cooked egg. Serve piping hot.

Dressing: Use 4 cups day old biscuits. (I make drop biscuits ahead of time and freeze them). Mix with 4 cups crumbled cornbread.

Chop 2 celery sticks. Cook in a saucepan with a little water until tender. Add celery and 1 medium chopped onion to bread mixture. Add 2 hard cooked, chopped eggs and 1 raw egg. Stir in approximately 4 cups of hot broth. Mix all together. Season to taste with pepper and salt. Add 1/2 teaspoon sage or poultry seasoning. Taste again add more if desired. Should resemble the consistency of cornbread batter. Turn into buttered pan and bake at 375 degrees until golden brown.

NOTE: If you don't have enough broth from your turkey drippings for the above, mix turkey dripping with canned Swanson chicken broth.