Ingredients

4 layers of cornbread⊃*
2 cups chopped onion
2 cups chopped green (bell) pepper
4 cups of chopped celery (can use leaves)

Giblet Mix
Giblets and neck from turkey
½ onion, cut into large chunks
1 clove garlic, peeled
Water to cover
3 or 4 slices of bread, toasted
1 or 2 eggs, slightly beaten
Sage
Salt to taste (about 1 tsp.) & Pepper

Directions

1. Rinse giblets and neck. Place these in a pan; add onion, garlic, and enough water to cover. Bring to boil.
2. Lower heat, cover and simmer until tender. Cool. De-bone neck.
3. Place meat from neck and giblets in food processor; add about one to two cups of the liquid. (OK to include some onion and garlic) Grind. Set aside.
4. Crumble the cornbread. Shred/cut up/crush the toast slices. Add to cornbread and toss together.
5. Use a large skillet or a Dutch oven to melt butter/oil, add and sauté onion, green pepper, and celery until softened (onion will be transparent).
6. Stir in some of the bread mixture and cook over low heat, stirring often. Combine both bread mixtures and stir.
7. Add salt, pepper and sage and stir.
8. Make a well in center of mixture, add eggs and stir.
9. Stir in about 1 to 1 1/2 cups of giblet mix. Toss to distribute evenly.
10. Test the dressing to determine if it has enough moisture. If a tablespoon leaves its impression when it is gently pressed against the dressing, the dressing is ready. If not, add a little more giblet mix or broth. Do not add too much liquid
11. The dressing can be baked separately or used to stuff the turkey. Pack the turkey loosely. The turkey cavity should be filled only about 2/3 full.