Turkey giblets and neck
1 med. onion, peeled and halved
2 garlic cloves, peeled and halved
2 celery stalks, halved
2 bay leaves
Salt to taste
Pepper to taste
Cayenne pepper to taste
Water
1 lb. pork sausage
1 c. chopped onion
1 c. chopped celery
1/2 c. chopped green pepper
7 c. toasted white or wheat bread, crumbled
7 c. corn bread, crumbled
2 tbsp. sage
2 eggs, beaten

Put turkey giblets, turkey neck halved onion, celery stalks and bay leaves in a 3 1/2 quart saucepan. Add salt, pepper and cayenne pepper. Cover mixture with water. Set saucepan over medium heat and bring water to a boil. Immediately reduce heat and let mixture simmer until turkey parts are cooked, about 1 1/2 hours. (Spoon off and discard any foam that rises to the top of broth as it cooks.) Set broth aside. In a large skillet, saute pork sausage until it begins to brown. Add chopped onion, celery and green pepper. Cook, stirring often until vegetables are transparent and tender, about 10 minutes. Put sausage mixture in a large mixing bowl. Add crumbled bread and sage. Strain in enough reserved broth to moisten ingredients, but not enough to make mixture soupy; stir until all ingredients are well combined. Add eggs and continue to mix until thoroughly blended. Use cornbread stuffing to stuff a turkey. Put any leftover stuffing on a sheet of buttered foil. Fold foil to completely cover stuffing and bake with turkey the last 45 minutes of cooking, or place in a greased casserole dish. Drizzle with butter over top and bake in 400 degree oven. (About 1 hour).