INGREDIENTS
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1 cup (2 sticks) butter
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1 medium onion, chopped
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3 stalks celery, chopped
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1 pint chicken gizzards
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6 cups cubed cornbread
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6 cups herb seasoned stuffing, preferably Pepperidge Farm
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Stewed turkey necks, meat picked and shredded
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One 14.5-ounce can cream of chicken soup
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4 cups chicken broth, plus more as needed
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1 teaspoon sage, or to taste
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1 teaspoon poultry seasoning
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1 teaspoon salt, or to taste
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Freshly ground black pepper, to taste
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4 large eggs, lightly beaten