1 loaf stale bread
2 onions, chopped
1 1/2 to 2 tsp. poultry seasoning
2 eggs
3 tbsp. parsley flakes
Salt and pepper to taste
Giblets from turkey

Let bread air dry overnight. Dry onions and cut up turkey liver in butter. Wet bread with water or chicken broth; squeeze out excess. In a large bowl, rip bread into pieces. Add onion-liver mixture, seasoning, salt, pepper, and eggs. Whip with a fork. Bake stuffing in a greased pan or in the turkey.

If desired use remaining giblets by simmering heart and gizzard in water until tender. Chop into small pieces and add to onions and liver. The broth is good to moisten the bread.