9 c. broken up dry bread
1 sm. onion, chopped
1 stick butter
1 sm. apple, cut up
1 tbsp. salt
1/2 tsp. pepper
1-2 tbsp. poultry seasoning or 1/2 tsp. sage

Boil the gizzards, heart, neck, etc. for 1 hour. Cut up and put in stuffing. (Or use any other way.) Use the meat juice in the stuffing.