1 (12 to 15 lb.) turkey
1 c. chopped bell pepper
1 tbsp. Accent
Salt and pepper to taste
1 c. chopped celery
1 c. chopped onion
1 tsp. Morton's seasoned salt

DRESSING:

2 bags cornbread dressing mix
1 bag Herbal dressing mix

CORNBREAD:

6 eggs
2 c. self-rising cornmeal

GIBLET GRAVY:

Giblets (neck meat from turkey), gizzards, and livers
1/2 c. chopped onions
1/2 c. chopped celery
3 boiled eggs, chopped
1/2 c. bell pepper, chopped
1 c. water
2 tbsp. flour

Cook turkey with celery, bell pepper, onion, Accent, seasoned salt, pepper, and salt in covered roaster until tender at 350 degrees.

Dressing: Stir all ingredients of cooked cornbread with broth from turkey. Stuff turkey and place remaining dressing around turkey in roast pan. Bake at 350 degrees until brown.

Cornbread, bake at 350 degrees until light brown.

Giblet Gravy: Cook giblets, onion, celery, bell pepper, and salt and pepper in water. Cook until done. Add flour and eggs. Cook until smooth.