Giblets from turkey
1 pkg. Jimmy Dean sage sausage
2 c. chopped yellow onion
2 c. chopped celery (use as much foliage as available)
1 cube butter
3 to 4 pkgs. sour dough bread cubes (stuffing mix)
1 lg. can chicken broth

The night before cooking the turkey, boil the giblets in a saucepan for a minimum of 2 hours. Separate the broth from the giblets and refrigerate both.

In a large pot, crumble and brown the sausage, add the onions, celery, giblets (chopped), and butter. (You may want to add more butter, about half of another cube... I do, but then I don't worry about cholesterol. We all have to go sometime.)

Cook until celery seems to soften. Add the bread cubes with the poultry seasoning packet included in the package.

Pour the turkey broth over the cubes and mix all ingredients. Then add chicken broth until desired consistency is reached.