Best Turkey Dressing

Prepare and bake the cornbread as directed on the package. Remove from the oven and let cool completely.

Cut the cornbread and French bread into 1/2-inch cubes and place on a baking sheet. Place in the oven at 200 degrees F and bake, tossing the cubes occasionally, until the bread cubes are dried out. They should be firm but not crispy. Remove the baking sheet from the oven and let the bread cool.

Cut the bottom 1-inch off the celery bunch. Trim off the leaves. Add the celery bottom and leaves to a stock pot. Add a turkey neck, gizzards (do not add liver), hearts, or other parts, one cup of the chopped onion, and enough turkey or chicken broth to cover everything by an inch. Bring to a low simmer and let cook for an hour, covered.

Dice the remaining celery and combine with the remaining chopped onions and butter in a deep skillet with the over medium heat. Cook, stirring frequently, until the vegetables are soft. Add the sausage to the skillet and cook, stirring frequently, until it is cooked through.

Transfer the sausage mixture to a large bowl. Add the bread cubes, black pepper, sage, garlic powder, and poultry seasoning. Toss to combine.

Strain the broth and discard the neck, any other turkey parts, and vegetables. Add the broth to the sausage mixture in small amounts as needed until the dressing is just moist.

Transfer the dressing to a greased 9x13-inch baking dish and pat it firmly in the pan. Cover tightly with foil and bake at 350 degrees F for 45 minutes. Remove the foil and bake for 15 more minutes or until the dressing is lightly browned.