1 cup finely chopped celery
1/2 cup chopped onion (1 medium)
1/2 cup butter
1/2 cup chopped, cooked poultry giblets*
1 tsp. poultry seasoning or ground sage
1/4 tsp. pepper
1/8 tsp. salt
4 cups dry bread cubes
4 cups dry corn bread cubes
1 to 1 and 1/3 cups chicken broth or water

In a small saucepan cook celery and onion in butter until tender; remove from heat. Stir in giblets, poultry seasoning or sage, pepper, and salt.

In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix. Transfer to a 2-quart casserole. Cover and bake in a 325°F oven for 40 minutes or until heated through.

Makes 8 cups (10 to 12 servings).

Note: To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. Place remaining giblets and neck in a medium saucepan. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.

Submitted by: Tom Hausherr