Special Stuffing

Directions

1. 1
   First: (about 2 hours ahead) boil giblets and neck for two hours in salted water. Let cool. When cool shred neck meat and chop giblets into small pieces. Set aside
2. 2
   Melt butter and saute onions and celery until almost translucent. Add to herbed cornbread cubes in large bowl along with the melted butter and mix well.
3. 3
   Add chopped giblets and shredded neck meat and mix well. Drizzle chicken broth and a splash of white wine over all and mix well until just moistened (if stuffing in bird -- stuffing will continue to get moister as it cooks in bird).
4. 4
   Salt and pepper stuffing to taste -- but do not over-salt-- juices from bird will flavor as well.
5. 5
   Stuff in bird and bake. Or if baking separately -- place in casserole dish and bake at 375 degrees for 20-30 minutes.
6. 6
   Note: You can also use the water from the turkey/giblets boiling/and or in place of stock.