Remove TURKEASE from bag and rinse. Put Giblets and neck in a pot of water and cook. Let this simmer for 1 hour. Peel 2lbs. of carrots and cut into thirds, slice 1 bunch of celery into thirds and dice 1 large white onion. Put the vegetables on the bottom of your favorite roasting pan – or use a disposable pan for less clean up (put a cookie tin under for support). Put the TURKEASE on top of the vegetable and stuff the TURKEASE between top meat and skin; and pepper bird. It is very flexible, so stuff away! Put in 425 degree oven for 15 minutes. Turn down to 325 degrees for 12 minutes per pound.

With this recipe you can have your vegetables cooked, and using your juices, add potato water and flour (to thicken) for great gravy.

Stuffing for TURKEASE: Couscous (cooked) about 2 cups 1⁄2 cup apple sauce 1 cup diced apples 1⁄2 cup cranberries 1⁄2 cup diced apples 1⁄4 cup butter 1 cup wild rice 1⁄2 cup turkey stock (from the boiled giblets and neck)

If you want giblets gravy, dice up your giblets and neck meat and add to your vegetable stock and potato water. Salt, pepper and thicken with flour.

Cal-Miller-Stevens of Miller Foods shares the Ease of making a Turkease.