When the turkey (or other bird) has been cooking for a while, remove the cooked liver and giblets, and 2 cups of liquid.
Grind up giblets, 1 onion, 1/2 to 1 cups of celery. Add 1/2 cups liquid from turkey (or use bouillon), 1/2 recipe cornbread, and 1/2 recipe biscuits, crumbled (about 4 cups of each). Add 2 eggs, beaten, and 1 tsp pepper, 1 tsp salt, and about 3 tsp sage (start 1/2 tsp at a time), to taste. I usually add more than that (but I like sage). Taste it, and remember that the sage will get stronger as it cooks. Stuff turkey about one and a half hours after starting.
I learned this recipe at my Granny's knee. The grinder was hand-cranked, and it was my part of the task.
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