Stew together the neck, gizzard, liver, salt, pepper and chopped vegetables in a stock
made of the bouillon cubes and water. Save pieces of the chicken or turkey for the gravy.
Add the remaining ingredients to crumbled cornbread and mix thoroughly. If necessary, use additional stock or turkey.
Place in a greased 2-inch deep pan and cook for 20 minutes at 450 degrees.
TIP: I like to add sage and additional poultry seasoning to taste. ;-)