Cooked, chopped turkey giblets
3 cubes butter
3 lg. onion, chopped
1 sm. bunch celery, diced
1/2 c. parsley leaves only, minced
2-3 cloves garlic, minced
1 1/2 tsp. salt
1 tsp. pepper
1 tbsp. poultry seasoning
8 c. bread cubes, toasted

Reserve broth from giblets. To cook giblets, place heart, livers, gizzard, neck, 1 rib celery, 1 medium onion, 1 teaspoon salt and enough water to cover in saucepan. Bring to a boil, reduce heat to low, cover and simmer 30 minutes to 1 hour.

Coarsely chop giblets, remove meat from neck, discard bones. Melt butter in heavy skillet, cook vegetables until soft but not browned. Add seasonings, cooked giblets, toss with bread cubes. Stir in about 1 cup hot broth. Cool. Makes enough stuffing for 16-18 pound turkey.