Ingredients

• 2 loaves cheap white bread - dried 5-6 days
• 3 c. finely chopped celery
• 1 med finely chopped onion
• 1# pork sausage - fresh from butcher
• 3 extra large eggs
• 3 tsp salt
• 1/2 tsp pepper
• 1 tsp sage
• 2 sticks butter, melted
• (more salt to taste)

Directions

1. Cook giblets and neck in water with 1 celery stick and one small onion quartered – make sure to cover goblets well with water. Cook for 2 hrs in a rolling simmer until mushy.

2. While giblets are cooking, fry pork sausage until no longer pink but not browned!

3. Put giblets, neck bone meat and livers, gizzard into a chopper.

4. Add this to bread cubes in pan along with cooked onion and celery. Gush with hands

5. Add in the cooked pork sausage.

6. Add in the 3 eggs

7. Add in the 3 tsp salt and 1/2 tsp pepper

8. Mix in gently 2 stick of melted butter.

9. Add 4-5 cups of giblet water

10. Mix throughly and squish with hands.

11. Stuff seasoned bird and smear seasoned butter under skin.

12. Put into refrigerator over night with a wet hand towel draped over bird.

13. Next day take out bird to room temperature. Preheat oven to selected temp.

14. Make a aluminum foil tent and tent turkey the entire time.

15. When done let sit for 30 minutes before carving.

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