3/4 c. butter
2 c. chopped celery
2 c. chopped onion
5 c. dry bread crumbs
1 tsp. sage
1 1/2 c. chopped, cooked giblets
1 3/4 tsp. salt
1/4 c. melted butter
1 egg (can be added if you want)
1/4 tsp. poultry seasoning

Melt 3/4 cup butter in a large skillet; add celery and onions; saute until tender. Combine bread, giblets, salt, parsley, sage, poultry seasoning and melted butter. Mix, then add sauteed vegetables and a little water to make stuffing moist. Makes about 10 cups dressing.