Instructions: Broth for moistening stuffing:
In saucepan, bring to boil turkey neck; 1 carrot, halved; 1 small onion, halved; a handful of parsley; and enough water to cover by 1 inch. Reduce heat, cover and simmer 2 hours, adding water as needed.

Prepare broth. Cut bread into three horizontal slices. Butter one cut side of each slice and place under broiler until well toasted; cool and cube.

Heat over to 375 degrees. In large bowl, thoroughly mix all ingredients, moistening with broth. Turn into buttered baking dish. Cover with aluminum foil and bake 1 1/2 hours, uncovering during last 15 minutes of baking.

Serve with Pinot Noir.

NOTE:
If you want to stuff the turkey instead of baking the stuffing, precook the chopped vegetables, heart and liver in a little of the melted butter before mixing with the remaining ingredients.

NOTES :
Makes about 6-8 cups, enough to stuff a 12-14 pound turkey

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.