Turkey giblets (neck, liver, heart, excess fat)
1/2 stick butter
2 1/2 loaves white sliced bread, torn into pieces
2 lg. onions, diced
1 c. celery, diced
1 can sliced water chestnuts
8 to 10 fresh mushrooms
2 cans chicken broth
2 c. turkey gruel (from freshly baked turkey)
3 tbsp. rubbed sage

Cook turkey giblets until tender; add half of the butter. Cool. Dice all lean meat. (Be careful of small neck bones.) Sauce onions, celery, mushrooms in butter and water to cover.

In large bowl or big pot, add all chicken broth. Add bread pieces and mix (hands are better). Stir in sauteed onions, celery, mushrooms and add water chestnuts. (Cut slices in half.) Add more broth from turkey to make real moist. Add sage and mix again.

Place into a roasting pan and bake in 375 degree oven for 30 to 45 minutes. Until crust forms around edges. Bake another 5 to 10 minutes to brown top (uncovered). If Cornbread Stuffing is desired - substitute small pan of cornbread for 1/2 of bread used.