Cook giblets until tender. Chop up and add to 2 or 2 1/2 cups broth, then add 1/2 cup chopped onions, 1/2 cup chopped celery and 1/2 cup dressing to the giblets and broth. Cook until the vegetables are tender, then add two boiled eggs, chopped and salt and pepper to taste. Add more dressing if you wish the gravy to be thicker.