Granny's Dressing

A few days before, bake the corn bread mixes in a 9 x 13 in pan. Let cool, and then crumble for dressing.

The day you will be making the bird, cook the neck, gizzard, and liver in some turkey broth, either from the bird or a can or box. Season with a little salt and pepper and garlic. Make sure the liquid does not run out while cooking.

Meanwhile, cook the hamburger meat in some butter with a little bit of water.

Start chopping the celery, apple, green onion tops, mushrooms.

When meat is just about done, add in the veggies and saute until soft.

When meat is cooked let cool slightly and put in a big bowl to mix with the rest of the ingredients.

Cut up the neck. Save the gizzard and liver for the gravy.

Mix up in the large bowl, the meat mixture, the cornbread crumbles, and toast with some broth from cooking the turkey parts. Check seasoning. You may want to add in some more salt and pepper. Now add the parsley.

In a small bowl, beat up the three eggs.

Add to meat mixture, making sure to blend well. Adding more broth if needed to wet the dressing.

Put all of your dressing in a sack made out of cheesecloth or put in a pan.

Bake in oven along with the turkey for a good hour, making sure it does not get to brown or dry on top. You may need to cover with foil.