1 lg bag Pepperidge Farm Herb Stuffing (not cube) 1 package jiffy corn muffin mix 3 stalks celery, diced 3 carrots, peeled and diced 2 onions, diced 2 cans turkey (or chicken) broth turkey giblets turkey neck 1 stick butter, melted

The day before serving: Combine carrots, celery, onions, giblets, turkey neck, and 2 cans of broth in large saucepan and bring to a boil. Cover and simmer for 3-4 hrs. Cool and refrigerate overnight. Make cornbread according to directions on package and bake in a 8" square pan. Cool. Remove from pan and place into large bowl. Break apart with fork and leave uncovered overnight to dry. To make stuffing: Remove neck and giblets from broth. Heat remaining broth and veggies. Throughly combine stuffing mix and cornbread in a large bowl. Prepare stuffing according to package instructions adding melted butter and warmed broth. Note - broth should equal 1 1/2 x amount shown on package. Any remaining broth can be used for gravy.