1 1/2 loaves French bread, cut up and dried overnight (cover with towel) (can also use packaged bread crumbs)
1 cube butter, melted
1/4 c. olive oil
1 c. onion, chopped
2 cloves garlic, minced
1 c. Italian stewed tomatoes with juice
2/3 c. chopped fresh Italian parsley (or regular)
Salt and pepper to taste
1 tsp. oregano
2 tbsp. Parmesan cheese
3 eggs, beaten
1/2 tsp. poultry seasoning
1 celery stalk
1/2 c. water

Boil giblets; save broth and put giblets through blender. Need 3 to 4 cups of broth and a little milk to soften bread. May use canned chicken broth, if needed.

Combine bread crumbs with giblets, broth and mixture of oil and butter. Set aside. Saute onion and garlic. Add tomatoes with juice and parsley to pan and simmer about 10 minutes. Cool.

In large bowl, place bread mixture and add salt and pepper. Add next 4 ingredients. Add to tomato mixture. Moisten with some milk and broth to a medium consistency. Stuff the turkey. Rub turkey with oil or butter. Sprinkle a little poultry seasoning or sage over the top. Place a stalk of celery with leaves over the top.

Add 1/2 cup water in pan; cover and bake at 325 to 350 degrees.