1/2 lb. pork sausage
18 c. bread crumbs
1 c. chopped onion
Giblets, cooked, drained (reserve 1/2 c. broth), chopped
4 tsp. salt
2 tsp. ground sage
1/4 tsp. pepper
3 beaten eggs

Cook pork sausage until lightly browned; drain. Combine sausage with bread crumbs, onion, giblets and seasonings. Add eggs and reserved broth; toss to moisten. Enough stuffing for 20 pound turkey.