4 loaves white bread
2 large eggs
2 stalks of celery
1 large yellow onion
2 tbsp. ground sage
giblet pouch and neck from turkey
1 tbsp. salt
1 (10 oz.) can chicken broth
2 cups water
oil, butter or non-stick cooking spray (Pam)

In a saucepan combine water and giblets from turkey, bring to a boil, cook 30 minutes or until heart and liver are tender, use caution not to boil dry, add more water if necessary. Remove from heat and let cool, strip meat from neck bones and finely dice all the giblets.

In a greased 9x13-inch baking pan break 4 loaves of bread into pieces, add diced onion and celery, pour giblets and chicken broth evenly over bread. Add eggs, sage and salt, slowly add broth from the saucepan, mix ingredients by hand, folding together so all flavors combine well. Texture should be the consistency of a wet dough, sticky and wet, if too dry add more broth or water, too wet add more bread.

Bake uncovered at 350°F on center oven rack for 40 to 45 minutes until golden brown.

Makes about 12 servings. May be made ahead of time.

Submitted by: Allen Kitchell