10 to 12 cups "toasted" dried day old bread, cubed
1 cup onions, diced
1 cup celery, thinly sliced
1/2 cup grated carrots
3 tbsp. sage
2 tbsp. poultry seasoning
1/4 cup (1/2 stick) butter
1 lb. chicken gizzards
2 eggs, beaten
1 tbsp. garlic powder or fresh garlic, minced
2 (12 oz. ea.) cans 7-up (or 1/2 liter)
chicken or turkey broth

Spray baking pan or dish with non-stick cooking spray (Pam).

Toast and cube bread, using a large knife. While you are doing this cook chicken gizzards over medium heat, reserving the broth for later.

Diced onions, thinly slice celery, cook in the butter to al denté stage. Add raw grated carrots (the carrots are for color). Add dry ingredients to bread cubes. Add egg to mixture. Grind or finely chop gizzards in food processor, small pieces for best results.

Combine all ingredients together. Add 7-up soda. Pour broth into mixture. If you need more moisture add chicken broth as needed. Season with seasonings, to taste. Some like more sage or less, etc. Also same with other seasonings. This is best kept as a dry dressing. Too much moisture will break down the flavor.

Bake in oven at 375°F for about 30 to 45 minutes uncovered! You may also put this stuffing inside your bird.

Submitted by: Susan