Turkey Stuffing - with giblets - Grandma Lottie's Recipe

This is for a 12 to 15 pound turkey.
2 lbs of dried bread cubes* – about 14-16 cups
1/2 cup butter or margarine melted
1 cup chopped celery
1/2 teaspoon pepper
2 medium onions chopped
1 teaspoon sage
1 tablespoon salt or salt substitute
3 eggs beaten (or egg substitute)
1 tablespoon poultry seasoning
giblets cooked and chopped

Mix all ingredients together, a fork works the best, mix well. Use liquid from cooked giblets plus water to make a moist stuffing (4 to 7 cups of liquid). Stuff the turkey loosely, do not pack the stuffing in, stuffing expands during cooking. Stuff the body cavity and the cavity at the base of the neck. Use heavy string to close cavities; a skewer can be used for the neck/wishbone area. You can also tuck the drumsticks under the band of skin at the tail. (I have used stainless steel large safety pins in a pinch – they work)

*To make dried cubed bread (croutons): trim crust and cut into cubes, toast in 300 degree oven until dried.