1 lg. loaf of bread
1 tbsp. sausage seasoning
1 tsp. pepper
1 tsp. salt
1 lb. sausage
2 eggs
2 apples
1 stalk of celery
1 onion
2 bunches of parsley

Boil gizzard, liver and onion about 30 minutes, with salt then grind 1 stalk celery, onion, parsley, apple. Pull apart bread into small pieces and let set the day before you fix the dressing. Add 1 pound sausage with eggs. Mix with bread and seasonings and enough giblet water to make a moist mixture (not wet). Just enough to make stick together.