Recipe given by Patricia Bullington Davis, in memory of Annie Enochs Grandmother.

Ingredients:
2 qts. turkey broth, more or less
1 large skillet of corn bread
1 stalk celery
3 large eggs
Small amount of turkey liver and gizzard, chopped in small pieces
1/2 loaf of light bread
1 large onion
Small amount of salt, pepper and sage

Boil turkey liver and gizzard in small pan while turkey is cooking. Put turkey broth in large bowl. Break up corn bread in small pieces and add to broth. Tear light bread up in small pieces and add to mixture. Add eggs and stir well. Chop celery and onion into small pieces. Add to mixture; stir. Add chopped liver and gizzard. Add salt and pepper to taste. Sprinkle sage into mixture.

Now at this point, I don't know how much sage to tell you to add. I just add it until it has a certain Kick when you taste the mixture. It is delicious before cooking! When you get it to the right spot, for your taste, pour in a greased, heated, black skillet and bake at 350 until light brown on top. (Remember, sage will get stronger after it is cooked. If you use homegrown sage, it sure does taste better than store bought!)