Turkey Stuffing 3 Recipe

Simmer heart, gizzard and neck in salted water 1 to 2 hours, until tender. Add liver the last 5 to 15 minutes of cooking. Drain giblets, remove the neck, and chop remaining giblets. In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 3 cups of bread cubes. Turn into deep bowl. Add giblets, salt, pepper, poultry seasoning and remaining bread cubes; toss. Stuff turkey just before roasting or put stuffing in casserole dish. Cover and bake 1 hour at 350°.