2 pans cornbread (made with 2 eggs)
10 pieces of bread (12 at most)
1 whole stalk celery
4 eggs, boiled
2 raw eggs
1 onion

Boil the turkey giblet for 2 to 3 hours. Reserve some liquid for giblet gravy. To remaining juice, add finely chopped celery, onion, and a little butter, boiling until tender. If preferred the celery and butter can be sauteed in butter separately.

Toast the bread and break into small pieces. Crumble the cornbread and combine with bread, raw eggs, and chopped eggs. In a large bowl combine the bread mixture with the giblet juice, celery and onion and mix well. Add sage, black pepper, poultry seasoning, a little salt and celery salt to taste. Mixture must be very moist; if not moist enough add chicken broth soup or juice from the turkey. Bake at 350 degrees for 20 to 25 minutes. Old southern recipe from mother and grandmother.