Turkey Stock / Chicken Stock
Directions:
Turkey Neck, Giblets, Heart, Back Bone of  Turkey, Upper Wing of Turkey, Place all in large pot W/ Celery, Onions, Carrots, Black Pepper Salt And Chicken Base. Fill W/ Water and bring to boil and simmer for 12hr  there should be two gal of stock when done because this stock will be used for your
1 # Gravy
2 # Sage Dressing
3 # Broth for Turkey Re-heating / Left-Over's

The Giblet Gravy
1/2gal Broth/Stock
1 stock of celery med. diced
1 med. onion med. diced
1/4 Cup of crisp Bacon med. diced
2 Tbsp. of  fresh Sage, Rosemary, Thyme dice small and add Crosse black pepper.
bring to boil , then simmer on till vegetables are tinder about one hour.
5 hard boiled eggs chopped
3 cubs of butter for rox 3/4 LB
1 qt of Half & Half
1 pt of heavy cream
Add Rox to broth, cook for 12 min. then add Half & Half, heavy cream, bring to light boil then simmer for 12 min., add eggs, simmer for 8 min. let set for 12 min. then serve.

Sage Dressing Thanksgiving Dressing/Stuffing

Recipe Yield: 1 - 9x13 Inch Dish
1/4 Cup Butter
3 Stalks Celery, Chopped
1 Onion, Chopped
1 (8 Ounce) Diced Small Bacon
1 1/2 Teaspoons Poultry Seasoning
1 (1 Pound) Loaf Day-Old Bread, Torn Into Small Pieces
1/2 Cup Turkey Drippings Or Turkey Broth, Chicken Stock

Directions:
Preheat Oven To 375 Degrees .
Melt Butter In A Large Saucepan Over Medium Heat. Add Bacon Slowly Cook And Stir Celery And Onions Until Onions Are Translucent, About 10 Minutes. Stir In Poultry Seasoning, Bread And Enough Turkey Drippings To Keep The Mixture Moist But Not Soggy.
When Bread Pieces Are Thoroughly Coated, Transfer The Mixture To A 9x13 Inch Baking Dish. Cover And Bake In The Preheated Oven 30 To 45 Minutes, Until Lightly Browned.