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1 lb loaf of white bread
1 t. salt
giblets form turkey
1/2 t. sugar
1 c. finely chopped celery
1 1/2 t. ground sage
1/2 c. finely chopped onion
2 eggs
1/2 c. bacon drippings or
1 1/4 c. milk
melted butter
Day before, spread bread slices on trays, cover with toweling and leave overnight to dry.) Remove giblets bag from neck cavity of partially thawed turkey. Simmer giblets (according to directions on giblet bag or until tender). Cool and chop fine.
Break bread into small pieces in lg. bowl. Sauté celery and onions in drippings until transparent. Add giblets, celery, onions in drippings to bread. Sprinkle seasoning over all and toss to mix.
Beat eggs and milk together and pour over stuffing. Mix together thoroughly adding more milk if needed. (Use giblet broth for gravy). Makes enough for 10 lb. turkey.