Remove giblets and neck from turkey.
In a saucepan, bring water, giblets and neck to a boil.
Reduce heat.
Cover and simmer for 1 hour or until tender.
Remove giblets with a slotted spoon and dice.
Set aside 3 cups cooking liquid.
In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry seasoning, parsley flakes, salt, sage and pepper.
Add reserved cooking liquid and mix well.
Just before baking, loosely stuff turkey with about 8 cups stuffing.
Place remaining stuffing in a greased 2 quart baking dish.
Refrigerate.
Skewer turkey openings and tie drumsticks together.
Place on a rack in a roasting pan.
Brush with butter; sprinkle with paprika.
Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until the meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with a tinfoil tent if turkey browns too quickly).
Baste turkey continually with turkey drippings.
Bake additional stuffing for 35-40 minutes.
For Gravy:
Dissolve bouillon in water.
In a saucepan, whisk flour and 1/4 cup pan drippings until smooth.
Gradually add bouillon mixture.
Bring to a boil.
Cook and stir for 2 minutes.
Serve with turkey. stuffing and whatever veggies you are serving.
Serves: 10-12
