4 c. crumbled corn bread
4 c. toasted bread crumbs
2 c. onions, finely chopped
1/2 c. butter
4 eggs, well beaten
1 tsp. sage
2 tsp. poultry seasoning
6 c. stock or chicken broth to moisten
Turkey giblets, finely cut

Soak bread crumbs in 4 cups stock or broth. Cook celery and onions in butter. Add eggs and seasoning to bread crumb mixture. Add turkey giblets. Add remaining stock, enough to thoroughly moisten. Mix well. Bake in shallow, uncovered baking pan at 325 degrees for 1 hour. Yield: enough to stuff 10 to 12 pound turkey.