4 1/2 c. chicken broth
2 c. finely chopped onions
2 c. finely chopped celery
1 c. finely chopped green peppers
1/2 c. finely chopped cooked turkey giblets
2 tsp. salt
2 c. converted rice
2 beaten eggs
1 c. chopped pecans
1 c. chopped parsley
Poultry seasoning

Combine broth, onion, celery, green pepper, giblets and salt in large saucepan. Bring to a boil. Stir in rice, cover tightly and simmer 20 minutes. Remove from heat. Let stand, covered until all liquid is absorbed, about 5 minutes. Fold in eggs, pecans, parsley and poultry seasoning to taste. Makes enough stuffing for 12 to 15 pound turkey. NOTE: Stuffing may be baked in lightly greased casserole at 325 degrees, 45 minutes to 1 hour or until heated through. Yield: 12 to 15 pound turkey.