Bread and Giblet Stuffing

--- Makes 3 cups stuffing – enough for a 4- to 5-pound chicken. Double the recipe for a 10-pound turkey, etc.

½ medium onion, cut up
1 c chopped celery (including leaves)
¼ t salt
giblets (plus neck and tail)

Cook neck, tail, giblets, onion, celery, and salt in enough water to cover, for at least 2 hours. Remove neck and tail from broth, take meat off bone, and discard bones and skin. Remove the rest from broth. Put all in blender (or chop fine). Keep the broth for later.

4 c bread crumbs (about 7 slices)
¼ t pepper
½ t ground sage
¼ c butter or margarine

Put bread into large bowl. (It's not necessary to dry the bread crumbs or even to break the bread into small pieces.) Add the chopped meat, onion, and celery. Add some of the broth and toss gently. Add more broth and water as necessary.

Use as stuffing. Or place in a buttered casserole dish and bake for at least two hours at 350F.