Giblets from bird, boiled in 2 Cups of water, and margarine, until done, about 30 minutes. remove the giblets and allow to cool. Add the cream of celery soup, salt and pepper, and sage, to the giblet water. Stir. and set aside.
1 large loaf bread (dried, and broken into large pieces)
1 can Cream of Celery Soup
1 C chopped Celery
1 large onion (chopped)
1/4 C melted butter or margarine
1 tsp rubbed sage
Salt and Pepper to taste
after the giblets are cooked, cut into small pieces and put into a large bowl
add the dry bread, onion, chopped celery and toss lightly to mix
add the water mixture, from the boiled giblets, stirring until mixed.
Everything is cooked at this point so give it a taste, to see if the seasoning is ok, and adjust if needed.
Stuff the bird and bake.
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