(Regimental Color of the VanDoos)
"Put all ingredients in large pan except crackers. Cook on medium heat until meat is well cooked, approximately one hour stirring occasionally, so it will not stick to bottom of pan. Add 1 ladle of turkey drippings.Simmer for 20 minutes and drain 3/4 of liquid from pan. Add rice (or crushed crackers or bread cubes instead of the rice) until the rest of liquid is absorbed. Add salt and pepper to taste.Store the stuffing in refrigerator overnight to get more flavor and then stuff the turkey." geniuskitchen
This approximates the way my mother stuffed turkeys, capons, and other fowl. My father particularly liked goose and guinea hen. The giblets; heart, gizzard and liver as well as the neck meat should go into the mix after grinding.
This is really good stuff and is rather like the filling in a Canadian tourtiere. Any that doesn't fit in the bird can be cooked in a casserole dish. pl