I'm from Germany and know this dressing: Simmer the giblets and neck with a chopped onion. When they're done, remove meat (whatever there is) from the neck and chop up together with the giblets. Then add ground beef and make a meatloaf-type mix. We added sage and finely chopped onion, an egg and some breadcrumbs, but you can also crush pre-made sage bread stuffing and use that instead. Fill the turkey cavities front and back (nowadays one would say to bake separately) and roast the turkey. The leftover giblet broth is used to make the gravy.