24 oz. loaf white bread
2 tsp. ground sage
1 tsp. ground savory
1 tsp. salt
Generous grinding of black pepper
1/2 cup butter
Turkey gizzard, heart and liver
3 large onions, chopped
1 1/2 cup chopped celery, including some leaves

Makes 12 Cups

Recipe from Chatelaine Cook Book
 

Preheat oven to 350 degrees.  Remove crusts from the bread.  Slice the bread into 1/3" cubes.  Spread it out on baking sheets.  Place the bread cubes in the oven.  Stir often until lightly browned, about 10 min.  (This makes about 7 cups of bread cubes.)  Place the cubes in a large bowl and toss with the seasonings.

Melt the butter in a large frying pan.  Finely chop the gizzard, heart and liver.  Add them to the butter along with the onions.  Sauté until the onions are limp, about 5 min.  Stir often.  Then, add the entire contents of the pan to the bread mixture.  Add the celery and toss.  The dressing can be prepared the day before roasting the bird.  Keep the dressing covered and refrigerated, but do not stuff the bird until ready to roast.  

Variations:
Stir in 1 cup chopped pecans, walnuts or toasted almonds and celery.

Stir in 1/2 cup chopped parsley and 1 red pepper, seeded and chopped, along with the celery.