1/2 c. butter
1 med. onion, chopped
2 carrots, grated
1 c. chopped celery
1 c. sliced fresh mushrooms
1 1/2 c. turkey broth
Cooked turkey giblets, finely chopped
1 tsp. sage
1/2 tsp. salt
2 bags (6 1/2 oz. each) cornbread dressing (can also use regular mix)
1 c. pecans, coarsely chopped

Saute vegetables in butter on medium until soft, but not brown. Add broth, giblets, sage and salt; reduce heat to low and simmer 5 minutes. Pour mixture over dressing mix; add nuts and mix thoroughly, but lightly. Stuff lightly into turkey. Yield 10-12 servings.