1 bag dried bread crumbs
1 c. milk
2 eggs
Giblets, gizzard & turkey neck
3 lg. sticks celery
1 lg. onion
1/2 c. butter
1 tsp. poultry seasoning & sage
1/2 tsp. thyme
Salt & pepper

Soak bread crumbs with milk and eggs. Cook giblets, gizzard and neck in kettle until tender. Chop in frying pan and cook with celery, onion and butter until tender. Add to the bread crumbs. Mix in the poultry seasoning, sage, nutmeg (salt & pepper to taste, if desired). May add a little chicken soup base for chicken flavor. Bake in casserole dish for 1 hour at 350 degrees or stuff the turkey.