2 cake pans corn bread with sugar baked and cooled. Crumble in large bowl. Boil giblets in water and save water. Add to corn bread: 6 boiled chopped eggs, 5 stalks celery diced, 1 large onion diced, chop giblets up and add to dressing. Add water off giblets until soggy not soapy, just gushy. Add salt, pepper and sage to taste. Enough to fill a 12 to 14 pound bird with some leftover.