|Butter/Margarine /turkey fat||1⁄2 Cup (8 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
|Corn bread crumbs||6 Cup (96 tbs) (1 1/2 Quarts)|
|Soft bread crumbs||6 Cup (96 tbs) (1 1/2 Quarts)|
|Poultry seasoning||1 1⁄2 Teaspoon|
|Eggs||2 , well beaten|
|Giblet broth||1 1⁄2 Cup (24 tbs) (From Cooked Giblets)|
Heat half the butter in frypan.
Add celery, onion, green pepper, and nuts; cook over low heat 5 minutes.
Cut rest of butter into small pieces; mix lightly with corn-bread, bread crumbs and seasonings.
Add eggs; sprinkle cooked broth over mixture.
Toss lightly to mix.
Stuff turkey lightly.
Roast in preheated 325 Â°F oven until stuffing is well heated in center (at least 165 Â°F).