|Fresh turkey||20 Pound (1 Turkey, 18 To 20 Pounds)|
|Corn bread/6 cups crumbled corn bread of any kind||1 Cup (16 tbs) (1 Batch)|
|Crumbled biscuits||3 Cup (48 tbs)|
|Margarine||12 Tablespoon, divided (1 1/2 Stick)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped celery stalks and leaves||2 Cup (32 tbs)|
|Chopped fresh sage/1 1/2 tablespoon dried sage powder||1⁄4 Cup (4 tbs)|
1. Heat oven to 325°. Make turkey giblet broth by placing turkey giblets, neck, and liver in pot with 5 cups water and boiling for 30 minutes until tender. Season turkey liberally inside and out with 2 teaspoons salt and 1 teaspoon pepper. Rub the skin with 8 tablespoons of margarine. (You may need to warm the margarine.)
2. Make stuffing: Crumble prepared corn bread and biscuits in large mixing bowl. Melt remaining margarine in a skillet. Saute chopped onion and celery with margarine, sage, 1 teaspoon pepper, and 1/2 teaspoon salt just until crunchy tender. Add to corn bread mixture. Pour 2 1/2 cups of giblet broth into the stuffing mixture. Reserve remaining broth for giblet gravy. Toss stuffing to mix thoroughly.
3. Stuff turkey with dressing. Place in large roasting pan, breast side up. Add 1/2 cup water. Place an aluminum tent on top of the turkey and bake for approximately 4 to 5 1/2 hours, until a meat thermometer inserted in the inner thigh indicates 165° and the stuffing registers 150°. Set aside to rest at least 30 minutes before carving.
4. Prepare the giblet gravy by chopping the giblets and liver and pulling meat off the neck. Pour about 4 cups of turkey drippings into a small bowl. Let stand a few minutes until the fat rises. Skim off about 3 tablespoons turkey fat and cook in a saucepan over medium heat. Stir 3 tablespoons of flour into the melted fat; cook until golden. Skim remaining fat from turkey broth and discard. Add turkey broth and reserved giblet broth to saucepan, stirring until smooth. Add chopped giblets, neck meat, and liver, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir until thickened and bubbly. Serve immediately.