25 slices of dry, diced bread
1 lg. onion, diced
3 c. diced celery
3 tbsp. shortening
Turkey neck and giblets (omit liver)
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. poultry seasoning
1 tsp. sage

Neck and giblets to be covered with water and simmered until tender; remove meat and grind or chop; save liquid. Put bread in large bowl and moisten with giblet juice; don't over saturate bread (it will make a soggy dressing).

Add a small amount of water to diced celery and onion; cook until tender. Add shortening; add ground giblets and neck, onions, celery and shortening to bread mixture. Mix thoroughly. Cool!

Stuff turkey or roast separately in pan (well greased) and bake 1 hour at 300 degrees.