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1
Chop the giblets and the meat that has been removed from the neck.
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2
Using a saucepot, bring the stock to a boil.
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3
Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
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4
In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly.
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5
Reduce the heat and continue to cook for 2 to 3 minutes.
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6
Add the salt and pepper, to taste, and add the sliced boiled egg.
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7
Preheat oven to 350 degrees F.
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8
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.
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9
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes.
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10
Pour Sauteed mixture over cornbread mixture.
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11
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well.
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12
Add beaten eggs and mix well.
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13
Reserve 2 heaping tablespoons of this mixture for the giblet gravy.
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14
Pour mixture into a greased pan and bake until dressing is done, about 45 minutes.
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15
Serve with turkey as a side dish.
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16
Preheat oven to 350 degrees F.
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17
Combine all ingredients and mix well.
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18
Pour batter into a greased shallow baking dish.
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19
Bake for approximately 20 to 25 minutes.
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20
Remove from oven and let cool.
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21
To serve, cut into desired squares and serve with butter.
