1/2 lb. chicken gizzards
3 c. water
1/2 lb. chicken livers
1 lg. onion, chopped
1/2 c. chopped celery
1/2 c. melted butter
1/2 lb. Italian sausage, bulk
4 c. cornbread crumbs
1 c. corn flakes cereal
4 slices torn white bread
1 (10 3/4 oz.) can cream of chicken soup
1 (14 1/2 oz.) can chicken broth
1/2 tsp. rubbed sage
1/4 tsp. thyme
Dash paprika

Combine chicken gizzards and water in a medium saucepan. Bring to a boil and cook 10 minutes. Add chicken liver and cook an additional 5 minutes. Drain. Let cool slightly and chop. Saute onion and celery in butter until tender. Set aside. Brown sausage in a heavy skillet. Drain. Combine giblet, onion mixture, sausage and remaining ingredients except paprika. Spoon mixture into a lightly greased 12"x8"x2" baking pan. Sprinkle with paprika. Bake at 350 degrees for 30 minutes or until lightly browned. Yield: 8 servings.