Irene Kreifels
3 T. Chopped Onion
1/4 C. Butter
4 C. Bread Cubes
1/4 t. Salt
1/4 t. Pepper
1/2 t. Poultry Seasoning
1/2 t. Ground Sage
1-4 T. Water or Giblet Broth
Cook onion in butter. Combine with bread and seasonings. Toss with enough liquid to moisten. Cook giblets until tender in lightly salted water to cover. Drain and chop, add to stuffing.