Another interesting twist to this idea is to use the raw gizzards, heart, some excess turkey fat, and liver to make a force-meat, or farce-meat. This is done by blending all into a smooth paste. Then, cook the force-meat with appropriate seasonings, i.e. salt, pepper, onion, garlic, etc., to make something similar to a pate'. You then cut the force-meat into little cubes and add it to the dressing mixture.
Force-meat is by definition, finely chopped and seasoned meat, sometimes mixed with a filler, and served by itself, or often used in stuffings/dressings.
You can also mix the raw force-meat into the stuffing before cooking.
Seeeeeeeya; Goodweed of the North