In place of the boiled giblets, I would substitute cooked country style sausage, well drained. I would also substitute Poultry seasoning for the sage, as a lot of people can't eat sage or it's too much for them.

This seems very similar to the recipe my family always uses, except we add sausage and we don't use an egg or butter. We also add lots of poultry seasoning. Then, to get the full effect, you have to stuff it in the turkey. The two end up giving each other awesome extra flavors when they cook. I just can't believe how few stuffing recipes out there call to have the giblets included. I always say that it isn't Thanksgiving Turkey Stuffing unless it has turkey giblets. One of my aunts used to buy a package of chicken hearts and add those too since she would be making an extremely large bird.

I usually add boiled turkey necks to my dressing I call it, I boiled the turkey necks and gizzards till very tender easy to remove the neck meat and chop up the gizzards, then I add fried and chopped up Jimmy Dean Sage sausage since it is so lean, and plenty of chopped celery,onions, and bell peppers, I usually add the veggies raw, milk, lots of broth, beaten eggs, poultry seasoning and sage, Lawry's seasoning salt, onion and garlic powder, and black pepper, put the mixture into a well greased pan, and bake till it is browned.