• 1½ cup celery, chopped
• ¾ cup onion, chopped
• 1 cup pecans, chopped
• 2 lbs. ground pork sausage
• Stuffing mix

Cook turkey neck in 3 cups water for at least 1 hour, low heat.

In fry pan, sautee butter, heart, gizzards and sausage. Add fry pan mixture to stuffing mix; add juice from turkey neck until moist. Add pecans, salt and pepper to taste, Then stuff in neck cavity

To make your own chicken broth you can take the chicken parts (neck, gizzard, heart, etc) and boil half an hour.