Giblets from 1 chicken or turkey
Salt & pepper

Cover meat with water and bring to boil, lower heat and cook until tender. When cool enough to handle, chop into very small pieces. Reserve about 2 cups broth from giblets. NOTE: You may not have to use all of the broth. 1/2 c. chopped onion 1 c. chopped celery 1/2 c. chopped green pepper (seeded) 2 cloves garlic, chopped 1/2 tsp. sage 1 tsp. poultry seasoning 3 c. cooked rice 2 eggs 1-2 c. broth

Brown sausage in large skillet. Add onion, celery, green pepper and garlic. Cook until tender. In large bowl combine sausage mix and rice; mix well. Beat the 2 eggs in a small bowl. Add to rice mixture and mix well. Add reserved broth and chopped giblets. Grease a 2 quart baking dish. Pour into greased dish, cover with top or use aluminum foil. Bake in a 350 degree oven for 1 hour and 15 minutes.