Cornbread-Sage Turkey Stuffing:  Make two recipes of cornbread with yellow cornmeal.  Boxed cornbread can be too sweet. Make your cornbread the night before.

You also need a large loaf of French Bread with thin crust, not a real French Baguette, which has too much crust for this purpose.  Cut the crust off the loaf of bread and tear it into long strips.  The bread needs to dry out overnight.

Also, the night before, take all your giblets and the turkey neck and gently boil it for an hour or two in 8 C of chicken stock, or more depending on how many people you have coming.  For four people you need 3 C of cornbread and 1 C of stale dried bread, making a total of 4 C.  Double or triple that depending on the size of your crowd.  For each order of 4 cups you need  ¾  stick of butter, 1-2 onions chopped (to taste), 5 stalks of celery diced, 2T of Spice Islands Fines Herbes, 3T of rubbed sage, 2t of salt and 1T of black pepper.  Melt the butter and sauté the rest on low heat for 15 minutes until the celery is soft.  Let this cool.

Take your 4 cups of cornbread-white bread, add the herbed butter mixture, beat 2 eggs and mix them in and then add enough of the broth from your giblets to make a wet but not runny mixture.  Probably about 1 C of liquid depending on the size of your eggs.  You can stuff this into the turkey and bake that way or put the stuffing into a buttered square baking dish and bake at 375F in a preheated oven for 30-40 minutes.  If the top starts to brown too quickly cover it with foil.

Serve the turkey and this fabulous stuffing with whole berry cranberry sauce to make your wine shine.  We always eat our turkeys with giblet gravy, mashed potatoes, green peas and cinnamon yams baked with marshmallows on top.  

Giblet Gravy: To make the giblet gravy, heat 8T of the pan drippings from the turkey (or butter) and sprinkle 8T of flour on top.  Brown the flour gently stirring with a wire whisk, about 7-10 minutes.  Turn the heat up to medium-high and add 3 cups of heated broth from the giblets and whisk like mad to avoid lumps.  Turn the heat down to medium and keep whisking and adding liquid, a total of 6-8 cups.  Add lots of black pepper and salt to taste.  Then add the chopped giblets and shredded meat from the neck and heat gently for 10 minutes.  This thickens as it cools so be sure to add enough liquid.  Make family memories like we have for decades by serving this every year!