Stuffing/Dressing

I think I messed up explaining this last year so I will try again with pics. Sorry it is so long
First make a dark turkey stock (roasted backs and necks, wings and mirepoix)

Then fry sausage onions, celery, garlic and peppers

Herbs, pick 'em. I use thyme, rosemary, sage and parsley (didn't want to sound like Art Garfunkle by saying it the other way)

Chop the herbs and more garlic

Punch holes in an aluminum pan

Make some foil balls and place in another pan

Put some stock in the pan with the foil balls

Mix sausage, dry bread, veg and herbs in, moisten with some stock and clarified butter

Place a couple of turkey wings and necks on top


Put the stuffing pan with the holes on the one with the stock and cover both pans with foil and bake for about two hours at 350*
Remove foil and cook till browned on top

Steve