|Giblets and neck||1|
|Bread cubes||1 Quart|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Poultry seasoning||1⁄8 Teaspoon|
|Giblet broth||1⁄2 Cup (8 tbs)|
Simmer giblets (except liver) with neck in salted water to cover for 1 to 1 1/2 hours or until gizzard is tender; add liver during last 20 minutes of cooking.
Dice giblets and remove meat from neck bones.
Toast bread cubes until lightly browned in moderate oven 350°F.
Saute onion and celery in butter until soft but not brown; combine with giblets, neck meat, bread cubes and seasonings.
Moisten lightly with broth; too much liquid will make a soggy dressing.
Makes about 4 cups, enough for a 4-pound ready-to-cook bird.
Triple ingredients for a 12-pound turkey.