2 days before mixing up the dressing, make a batch of cornbread and a batch of biscuits. Crumble them up and let them sit out to dry. You want them to be very dry (like croutons) so they soak up the broth. If they are not dry enough, you can place the crumbs on a cookie sheet in a low oven (250) for a while. Just check them often so they don’t burn.
Remove the organs from the turkey's cavity and boil them in a pan. Cover to boil so water does not evaporate. This makes turkey broth and makes the house smell like Thanksgiving. Let them simmer 3-4 hours.
Wash the bird, salt the empty cavities. You will stuff the empty cavity of the bird with the stuffing and cook it IMMEDIATELY. If you have to wait to cook the bird, don’t stuff it until you are ready.
Place celery, onion, and butter in a large skillet and saute for about 10-15 minutes.
Place cornbread and biscuits in a large bowl. Add sautéed celery and onion.
Heat the giblet broth and add 1/2 c at a time to the bread mix. Stir until bread is moist but not soggy.
Add salt, pepper, and sage to the mixture, it should be like thick pudding.
Beat in 5-6 raw eggs and add salt to taste.
Stuff the neck and cavity and put the remaining dressing into a baking dish. The extra dish may be baked later for 1 hour at 350. During that time baste the dressing a few times with pan drippings from the turkey.
Follow the cooking directions for the bird that are on the wrapper. Oil the outside of the bird and place it in a covered pan or cover it with a foil tent. Allow an extra 45 minutes in case the bird needs additional cooking time and let it "rest" before carving and serving.