• Chop the giblets and the meat that has been removed from the neck. Using a saucepan, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
• In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2-3 minutes. Add the salt and pepper to taste and add the sliced boiled egg.

Southern Cornbread Stuffing

• Preheat oven to 350 degrees.
• In a large bowl, combine the chopped celery and onion in butter until transparent, approximately 5-10 minutes. Pour sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.

Cornbread

• Preheat oven to 350 degrees.
• Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approxmately 20-25 minutes. Remove from oven and let cool.
• To serve, cut into desired squares and serve with butter.
• Yield: 6-8 servings.