5 c. bread crumbs or cubed
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sage or to taste
1/2 c. chopped onions
1/2 c. chopped celery
1 1/2 c. butter
2/3 c. hot broth

Cook giblet, liver, in water. Cut up into small bits. Save juice. Saute onion and celery in butter until tender. Add chopped meat to seasoned bread crumbs. Stir in hot liquid. Mix lightly with fork and stuff bird.