In addition to the giblets that comes with the turkey, we buy maybe 3 tubs of chicken livers and a pound of gizzards/hearts and cook them in the pressure cooker (with onion, celery, herbs, etc) till they are very, very tender (about an hour after the pressure starts). Drain & strain, chop up in the food processor, add half to the dressing, other half to make the gravy..............
That's a great tip - I'll keep that in mind. Dressing always needs more meat pieces, IMO.
I also like to put sliced hard-boiled eggs in my giblet gravy, if I'm in the mood and have my mouth set for them.