I admit we get our stuffing from a red box, but I know some families are different...
Grandma Johnson’s Giblet Dressing
For an 18-pound turkey:
9 cups bread cubes
1 3/8 cups chopped onion
2 1/4 cups celery
1/2 cup butter or margarine (1 stick)
1 1/2 teaspoons sage
1 1/2 teaspoons poultry seasoning
Cut bread into cubes and let dry out partially, either by standing out for a day or by putting in oven at 300-350 degrees. Cook giblets until tender in slightly salted water, about a half hour for the liver, about an hour for the gizzard, heart and neck. Save the broth. Chop meat finely or put through a meat grinder.
Saute 3/4 cup chopped onion and 1 1/2 cup cut up celery in 1/3 cup butter or margarine until tender or onions are clear.Add 6 cups bread cubes to the onion and celery mixture and stir to absorb butter. Add sage and poultry seasoning to taste (about 1 teaspoon each), and salt and pepper to taste.
Pour hot broth over bread cube mixture and mix lightly.