3 lg. loaves day old bread, torn in pieces
2 qts. milk or water
4 cubes chicken bouillon (or 1 lb. pork sausage, cooked and crumbled)
3/4 lb. butter
3 onions, ground
3 tbsp. sage, crumbled
1 1/2 tsp. salt
1 tsp. pepper
2 c. giblet juice
Turkey giblets, cooked and ground
1 c. celery and tops, cooked and ground

Cook giblets in 2+ cups of water with celery hearts and tops. When tender, chop together (blender works well). Dissolve chicken bouillon in hot giblet juice and melt butter, combining above ingredients. Toss dry seasonings and ground onion with bread cubes in huge mixing bowl. Pour over giblet mixture and add enough of the milk or water to moisten bread to the consistency your family enjoys. (Very dry to "soup" - your choice!) Stuff turkey and bake any extra in a greased casserole.