• Preheat your oven to 400°F and grease a 9 x 13 baking pan with room temperature butter.

Prepare Giblets

• Place the giblets in a medium pot and cover with water. Bring to a boil and skim off any foam that floats to the top. Strain the liquid and reserve 1 cup to use as giblet stock. Remove the tough sinew from the gizzards. Add the gizzards, heart and liver to the food processor, and blitz for 1 minute until they are chopped into medium-sized pieces.
• Remove tender meat from the neck bone and set aside.

Prepare Ground Meat

• In a large skillet, heat the oil over medium-high heat. Add the ground chuck and cook until browned, about 7 minutes.
• To the skillet, add the onion, bell pepper, and celery. Cook for 3 minutes, or until the vegetables start to soften.
• Add the garlic, sage, thyme, salt, pepper, cayenne, and Worcestershire sauce to the skillet. Stir to combine and cook for an additional 15 seconds.

Assemble Cornbread Dressing

• In a large bowl, crumble the cornbread. Add the cooked ground beef mixture, turkey neck meat and and the processed giblets. Mix well to combine.
• Pour in ½ cup of the giblet stock and stir again. If the dressing appears dry, add an additional ¼ cup of giblet stock. The cornbread should be moist but there should be no extra liquid at the bottom of the bowl.
• Pour the cornbread dressing into the prepared baking dish, spreading it out evenly.
• Bake the cornbread dressing in the preheated oven for 20 minutes, or until the top is brown and crusty. Remove the dressing from the oven and allow it to cool for 15 minutes before serving hot.