2 pkgsPepperidge Farm cornbread stuffingalready baked per instructions
1oniondiced
2boiled eggsdiced
3turkey liverschopped
1tspsalt
ttsppepper
4-6tbspground sage to taste
2eggswhipped for binding
12frozen biscuitsbaked
Giblet Gravy
5-6turkey or chicken liversbaked and chopped
2hard boiled eggschopped
4 tbspbutter
4tbspall purpose flour
4cturkey or chicken broth
1/2cmilk or half and half
1/2tsp salt
1/2 tsppepper
Instructions
Dressing
Preheat oven to 375°
Crumble cornbread stuffing and biscuits
Combine all ingredients
Spread in 9x13 inch lightly greased glass baking dish
Bake for 30-35 minutes until top is golden brown and dressing is firm
Giblet Gravy
Heat oil in pan over medium/high heat until you can flick water droplets at it and they skip across the pan.
Add flour, reduce heat to medium, and saute' until roux is just turning brown (stir continuously to avoid scorching).
Add broth, milk, salt, pepper, liver, and eggs.
Let it come to a boil while stirring continuously.
Reduce heat to low and stir until thickened.
Notes
A great way to utilize every part of your Thanksgiving bird is to boil the neck in your broth. When it is cooked, pull the bits of meat off the bone and add those morsels to your gravy.