Submitted by: Amber Moeller

To prepare broth:

• 4 c. water
• 2 ribs celery, cut in large chunks
• 2 carrots, cut in large chunks
• 1/2 onion, cut in large chunks
• 1 T. dried parsley
• 1 t. poultry seasoning
• desired giblets (liver, heart, gizzards, neck)

Bring to a boil and simmer for one hour. Drain off broth and reserve for dressing. Finely chop giblets and remove meat from neck bones (discard vegetables).

Finely chop:

• 1 med. onion
• 1 c. mushrooms
• 2 c. celery
• 2 t. poultry seasoning

Saute in 1/2 c. butter until tender crisp. Salt and pepper to taste. (The above may be done the day before and refrigerated.)

In a greased casserole dish, combine:

• 8 c. seasoned croutons, bagged or homemade
• sauteed vegetables, reheated
• chopped giblets and neck meat, reheated with vegetables

Bring the reserved broth to a boil and stir into crouton mixture enough hot broth to moisten well. Bake, covered, at 350ºF for 1 hour.