2 loaves of bread
1 lb. pork sausage
1-2 lbs. hamburger
3 c. celery, diced
1 1/2 c. onion, diced
4-6 eggs
1/2 to 3/4 lb. butter, melted
3 tsp. sage
2 tsp. salt
1 tsp. pepper

Toast and dry bread. Cube dried toast. Brown hamburger and sausage. Saute celery and onion in some butter. Cook giblets (heart, gizzard and neck meat). Grind and add to bread cubes. Then add the browned hamburger and sausage, celery, onions, beaten eggs, melted butter and seasonings. Add the liquid that giblets were cooked in and mix well. Add more water if needed to make bread soft. Taste to see if you need more sage or other seasonings. Will stuff a 15-20 pound turkey with more to spare.