Giblets & neck
1/4 tsp. salt
Water
1 lb. pork sausage
1/2 c. butter
1 lg. onion
2 c. celery, chopped
12 c. dressing mix
3 eggs
1/2 c. milk
1/2 parsley, minced
1 c. pecan halves (optional)
1 1/2 tsp. rosemary
1/2 tsp. pepper

In 2-quart saucepan, heat giblets and neck in 1/2 teaspoon salt and water to cover. Cover and simmer about 1 hour or until giblets are tender. Drain and reserve broth for gravy or use in place of milk. Pull meat from neck, coarsely chop neck meat and giblets, set aside. In heavy Dutch oven, fry sausage over medium heat, breaking it up with a wooden spoon as it cooks. Saute for about 15 minutes or until well browned and crumbly. Pour off all but about 3 tablespoons of the fat. Add butter chipped onions and celery. Saute another 10 minutes or until the vegetables are soft. Off the heat stir in chopped meat, bread crumbs, egg, milk and parsley, pecans, rosemary and pepper. Mix well. Place in casserole and bake 1 hour at 350 degrees.