• 1 14 LB. hen turkey
• 1 carrot
• 1 onion
• 1 teaspoon salt
• 1/2 stick butter
• 2 stalks celery and leaves
• peppercorn

Dressing:

• 1 large skillet cornbread
• 3 cups chopped celery and leaves
• 3 tablespoons butter
• Salt and pepper
• 3 eggs beaten
• vegetable oil
• 1 loaf 100% whole wheat bread
• 2 cups chopped onion
• few springs of parsley
• 1 teaspoon sage
• 1 cup pecans
• 3 hard boiled eggs

1. Add 1 quart of cold water to turkey neck and giblets
2. add 1/2 stick of butter, add carrot, celery stalk and leaves, onion, peppercorn and 1 teaspoon salt
3. Simmer until giblets are tender
4. Add more water if necessary
5. Crumble corn bread and wheat bread
6. Pour enough giblet broth over to moisten well
7. Add chopped celery and onion
8. Add beaten eggs and mix well
9. Add minced parsley, sage and nuts
10. Salt and pepper to taste
11. Put turkey in roasting pan put dressing around it
12. Bake covered at 300 degrees F. for 3 1/2 hours
13. Remove cover and brown
14. Serve