Simmer gizzard, heart and neck in a quart of water until tender. Add liver and cook a few minutes more until done. Cut all meat fine for dressing. Saute' celery, onion and shallots in butter until done but not brown; add seasonings, more or less than amounts suggested to suit individual taste. Soak the toasted bread in cold water; squeeze dry and mix well with the crumbled cornbread. Combine with sauteed seasonings, parsley, minced giblets and sufficient water from the giblets to make a moist dressing. Stuff turkey; allow about 1 cup of stuffing for each pound of turkey.
By Robin from Washington, IA
This must be a North Louisiana dish, because I grew up in South Louisiana and never had anything like it. It does sound good, though.
Never heard of this recipe for dressing and I was born and raised in northern and central Louisiana. It would be a bit bland for our tastes, I'm afraid. Not trying to be mean here, but I do like my dressing.
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