Preparation

• In a frying pan cook celery and onion in butter until tender; remove from heat. Stir in giblets, poultry seasoning or sage, pepper and salt.
  
  In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix.
  Transfer to a 2-quart casserole. Cover and bake in a 325 degree F oven for 40 minutes or until heated through.
  Or, use to stuff a 10- to 12-pound turkey; see directions for Classic Roast Turkey.)
  
  *Note: To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place the remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.