1 loaf dry bread
2 c. celery
1 c. onion
Salt to taste (about a tsp.)
4 c. cooked potatoes, mashed
6 eggs
Sage to taste (about 1 1/2 tsp.)

Dice or grind the celery and onions. Cook giblets in 2 cups water; use liquid for dressing. Grind the giblets and add to the dressing.