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2-4 c. giblet juice
1 (9 x 13) cornbread, already baked
3 stalks celery, finely chopped
1 med. onion, chopped
Giblets, cooked and chopped
2-3 tbsp. sage, to taste
Salt, to taste
Pepper, to taste

Crumble cornbread in a large bowl. Add celery, onions, and giblets. Add giblet juice gradually. In between adding giblet juice, add sage and salt and pepper to taste. Continue adding juice until cornbread is very moist. Stuff into bird or bake in a 9 x 13 pan at 375 degrees until top is golden brown.
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