STOCK:

The turkey neck and giblets
3 lb. chicken parts
1 onion, chopped

STUFFING:

2 c. stock from above
2 onions, chopped fine
1 leek, including some of the green part, chopped fine, washed and drained well
1 lg. garlic clove, minced
1 stick (1/2 c.) unsalted butter
1/2 lb. prosciutto, sliced 1/4 inch thick and diced
2 (7 oz.) pkg. cornbread stuffing (or 10 c.)
1 scallion, chopped fine
1/2 c. finely chopped flat-leafed parsley
Freshly ground black pepper

Make stock. Saute the onions, leek and garlic in the butter until softened. Add the prosciutto and cook 1 minute longer. Stir in cornbread, scallion, parsley, and pepper to taste. Cook over moderate heat, stirring until cornbread is coated with butter. Transfer to bowl, and add 2 cups stock, or enough to moisten stuffing and toss well. Yields: 12 cups stuffing or enough for a 17 pound turkey with some left over to cook separately.