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1 (20 lb.) turkey
1 large onion
3 large onions
2 bunches green onion
1 stalk celery
1 box dressing
1 large pan cornbread
6 slices bread
1 small box sage
6 boiled eggs, chopped
9 raw eggs
salt and pepper to taste

Cook turkey with neck and giblets. Cut up onion. Add 1
quart water; cover and cook until done, approximately 3 1/2
hours at 375 degrees. Remove turkey and take out neck and giblets.
Take broth. Add 3 large onions, 2 bunches green onions and
celery. Mix together dressing, cornbread, bread, sage, boiled
eggs, raw eggs, salt and pepper. (If too dry, add water.) Add
to broth. Bake in oven for approximately 3 hours.

Giblet Gravy:
turkey neck, liver and gizzard
1 onion, chopped
1 bunch green onions
3 blades celery
1/2 c. dressing mix
2 boiled eggs
Debone turkey from neck. Dice all other meat; put in
stew boiler. Cover with water. Add onion, green onions,
celery and boiled eggs (chopped). Add dressing mix; mix well.
Cook until done. Add salt and pepper to taste. Add 1 large
tablespoon flour in cup of water; boil 3 minutes. Serve over

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