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1
A few days before, bake the corn bread mixes in a 9 x 13 in pan.
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2
Let cool, and then crumble for dressing.
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3
The day you will be making the bird, cook the neck, gizzard, and liver in some turkey broth, either from the bird or a can or box.
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4
Season with a little salt and pepper and garlic.
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5
Make sure the liquid does not run out while cooking.
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6
Meanwhile, cook the hamburger meat in some butter with a little bit of water.
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7
Start chopping the celery, apple, green onion tops, mushrooms.
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8
When meat is just about done, add in the veggies and saute until soft.
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9
When meat is cooked let cool slightly and put in a big bowl to mix with the rest of the ingredients.
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10
Cut up the neck.
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11
Save the gizzard and liver for the gravy.
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12
Mix up in the large bowl, the meat mixture, the cornbread crumbles, and toast with some broth from cooking the turkey parts.
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13
Check seasoning.
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14
You may want to add in some more salt and pepper.
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15
Now add the parsley.
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16
In a small bowl, beat up the three eggs.
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17
Add to meat mixture, making sure to blend well.
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18
Adding more broth if needed to wet the dressing.
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19
Put all of your dressing in a sack made out of cheesecloth or put in a pan.
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20
Bake in oven along with the turkey for a good hour, making sure it does not get to brown or dry on top.
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21
You may need to cover with foil.
