3 c. dry fine bread crumbs
1/2 c. grated Parmesan cheese
1/2 c. parsley
2 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 c. chopped onions
1 c. celery
1 lg. clove garlic minced
1/2 c. butter
2 eggs
1 lb. pork sausage
Turkey giblets cooked reserve 2/3 cup giblet broth

Cook sausage, drain well. Saute celery, onion, garlic in 1/2 cup butter. Blend all ingredients. Rinse turkey with cold water. Stuff bird roast according to weight directions.