| | Directions | | Simmer heart, gizzard and neck in salted water 1 to 2 hours, until tender. Add liver the last 5 to 15 minutes of cooking. Drain giblets, remove the neck, and chop remaining giblets. In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 3 cups of bread cubes. Turn into deep bowl. Add giblets, salt, pepper, poultry seasoning and remaining bread cubes; toss. Stuff turkey just before roasting or put stuffing in casserole dish. Cover and bake 1 hour at 350°. |
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| Ingredients | | - |  | Giblets |
| - | | 3/4 cup onion, chopped |
| - | | 1 1/2 cups chopped celery (stalks and leaves) |
| - | | 1 cup butter |
| - | | 9 cups soft bread cubes |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 2 1/2 teaspoons poultry seasoning |
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