2 loaves French bread
1 med. onion
6 slices bacon
1/8 tsp. cloves
1/8 tsp. pepper
1/4 tsp. salt
1/2 cube butter
1 c. parsley
1 clove garlic
1 dozen hard boiled eggs
1/8 tsp. allspice
1/8 tsp. cumin seed
Pinch of cinnamon
2 tbsp. vinegar
Fowl giblets

Toast bread; scald and crumble and drain. Boil giblets in salted water and save water. Grind bacon and fry, then add parsley and garlic and fry a little, then add all spices, except sage and retain some of the water and vinegar. Let boil 3 or 4 minutes. Add bread, a little at a time until fry pan is filled and then mix and pour into large pan and mix in remaining bread. Mix well, add butter, which has been cut in pieces, then add sage, chopped eggs and mix well. (Olives or raisins may be added, if desired.) Salt and pepper fowl in the inside before stuffing is added to turkey.