Grandma Genevieve's Stuffing

Ingredients

• Neck, tail, gizzard liver, wing tips of turkey
• 1 onion
• 5 ribs of celery
• 2 T poultry seasoning
• 1 1/2 lbs. pork sausage
• 4 loaves bread, dried or toasted, cubed
• 4-6 cans of chicken broth

Steps

1. Simmer neck, tail, gizzard liver, wing tips with 1 chopped onion and 5 chopped ribs of celery in water; add 2 T. poultry seasoning. Cook until meat falls of of the bone; then grind or chop up the meat finely.
2. Fry 1 1/2 lbs. pork sausage. Drain. Put meat back in the juice from above and pour 4 loaves of dried, cubed bread. If you need more juice, you can add 4-6 can of chicken broth. Mix and bake at 325 degrees for about 30 minutes or until hot.