In small saucepan over high heat, heat to boiling giblets, one celery stalk cut up, one medium onion, one teaspoon salt and enough water to cover. Reduce heat to low; cover and simmer 30 minutes. One hour for large giblets or until fork tender; drain, reserving liquid for gravy. Discard celery and onion. Coarsely chop giblets.

1 c. butter
2 c. diced celery
1 1/2 c. chopped onions
1/4 c. finely chopped parsley (optional)
2 1/4 tsp. salt
2 tsp. poultry seasoning
1 tsp. pepper
16 c. lightly packed fresh bread cubes
3 eggs, slightly beaten
Cut up cooked giblets

In large saucepot over medium heat in hot butter, cook celery and onion until tender, about 10 minutes. Add parsley, salt, poultry seasoning and pepper; mix well. Stir in bread cubes and eggs; mix well. Makes enough stuffing for 8-11 pound turkey, about 8 cups.