Morsels

A couple of points, you need day-old cornbread, cooked wild rice and stock for this recipe so plan accordingly

Stock
Turkey neck and gizzard (I used wing tips instead of gizzard since I was giblet free this t.giving)
1 stalk celery, in chunks
3 small carrots, in chunks
one leek, white portion and sliced

Stuffing
2 shallots, minced
8 cloves garlic, minced
2 cups celery, sliced
2 T canola oil
3 cups mushrooms, sliced
2 T Herbes de Provence
¾ cup parsley, minced
8 oz water chestnuts, sliced
2 cups cooked wild rice
1 cup pine nuts, toasted (can sub pecans)
2 t salt
¼ t black pepper
11 cups day-old conbread, crumbled
¼ turkey stock

Directions:
Heat 1 T canola oil on medium heat and lightly brown the turkey parts and the vegetables for a few minutes. Then pour in water to cover. Simmer for an hour, strain, then reduce the liquid to ¼ cup.

Make the stuffing:
Saute the shallot, garlic and selery in 2 T canola. Add the mushrooms and herbs and sauté for 5 more minutes. Transfer to a large bowl and add parsley, water chestnuts, wild rice, pine nuts, salt =, pepper, and cornbread.
Add stock, tossing with your hands to thoroughly mix ingredients. The mixture should be only very slightly moist.

Stuff the bird. Put remaining stuffing in a 9-inch square pan. Cover with aluminum foil, and bake at 325 degrees for 45 to 60 minutes. Drizzle with butter if you like.