Yes, the neck and giblets cook while we assemble the stuffing, and then some goes into the stuffing and the rest go into the gravy. It adds flavor, and to me using all the little bits honors the ancestors who went through lean times and were thankful for all that a great bird provided. Our stuffing has so much "stuff" in it that when the kids were young they had no idea about the organ meats, or they might have turned their noses up. It always has to have bread cubes, raisins, apples, onions, walnuts, giblets, sausage and seasoning. I chop everything and DH stuffs the bird. Both of us come from families that had similar rituals.