1 (10 in.) square pan cornbread, crumbled
2 c. cooked rice
3 stalks celery, finely chopped
1 bell pepper, finely chopped
4 eggs
Salt and pepper to taste (Tony's seasoning is great!)

Cook neck, gizzard, and liver of turkey or chicken in salted water to cover. When tender, remove from water; chop meat. Reserve water. Saute celery, onion, and bell pepper in 1 stick butter until wilted. Combine cornbread, rice, meat, vegetables, and eggs in a large bowl. Add liquid from meat to moisten dressing (at least 1 to 1 1/2 cups). Adjust seasoning to taste. Pour in buttered 9 x 13 x 2 inch pan and bake 45 minutes to 1 hour at 350 degrees.