Maxine's Turkey Stuffing

Ingredients

• 1  bay leaf 
• 8  peppercorns black
• 1 pound diestel breakfast sausage 
• 0.5 cup celery leaves 
• 4  celery stalks divided coarsely chopped
• 3 sprigs flat-leaf parsley plus 
• 10 servings kosher salt and pepper black freshly ground
• 12 ounce pepperidge farm herb seasoned stuffing 
• 1 bag turkey giblets 
• 1  turkey neck 
• 3 tablespoons butter unsalted cubed plus more

Equipment

• bowl
• sauce pan
• oven
• baking pan
• aluminum foil

Directions

1. Combine giblets (reserveliver), neck, 1 chopped celerystalk, celery leaves, parsleysprigs, peppercorns, andbay leaf in a large saucepan.
2. Add 6 cups water; bring toa boil. Lower heat; simmer for30 minutes.
3. Add liver; simmeruntil broth measures 4 cups,about 30 minutes longer.Strain; reserve broth. Pickmeat from neck and chopgiblets; set aside.
4. Preheat oven to 350°F.Butter a 2-quart baking dish.Cook sausage in a large skilletover medium heat untilbrowned and cooked through,about 10 minutes. Chopparsley leaves and remainingcelery in a processor.
5. Add neckmeat, giblets, and sausage;pulse just to combine.
6. Transferto a large bowl; add stuffingmix.
7. Add turkey broth by1/2 cupfuls, mixing until moistbut not wet. Season withsalt and pepper; transfer toprepared dish.
8. Cover dish with foil.
9. Bakeuntil heated through, about 40minutes. Uncover; dot withbutter and bake until browned,about 20 minutes longer.