-
1
Bring water or broth to a boil in a small saucepan. Add giblets, neck, bay leaf, salt (if using), and peppercorns, and simmer for about 45 minutes or until tender and cooked through.
-
2
Remove bay leaf, giblets, and neck from pan. Discard bay leaf.
-
3
Mince giblets. Remove as much meat as possible from neck bones and mince. Add minced giblets and meat back to broth.
-
4
Add butter and onion to pan, bring to a simmer, and simmer for 5 minutes.
-
5
Meanwhile, place remaining ingredients except eggs into a very large bowl.
-
6
Pour giblet mixture over bread mixture and toss to mix together well.
-
7
For Stuffing: Stuff turkey loosely (do not pack) and roast as usual for stuffed turkey. Bake any leftover stuffing in a covered casserole alongside turkey until done, about 30-45 minutes at 350* F, depending on quantity (should be set, not wet, in the center). Adjust times as needed to bake at same temperature as turkey. Makes enough to stuff about a 16 lb turkey.
-
8
For Dressing: Mix in eggs. Transfer to one large or two smaller baking dishes. Cover tightly and bake along with turkey for about 40-45 minutes for two small dishes or about 50-60 minutes for one large dish, at 350* F or until cooked through (should be set in middle, not wet). Adjust times as needed to bake at same temperature as turkey.
