Our Family Stuffing Recipe--Basic
Dried bread cubes, usually two packages
large onion, diced fine
four stalks cellery, diced fine
two large garlic cloves, diced or pressed
8oz mushrooms, sauted
giblets from turkey, cooked in water, poultry seasoning, salt and pepper
chicken broth
Poultry Seasoning
Pepper
Salt
Cook giblets, minus the liver (unless you really like it) in about two cups of water. Season heavily as the broth will be used in the stuffing. Remove giblets once cooked, remove meat from neck, chop gizzard, heart, ect finely. Be sure to reserve broth. Saute cellery, garlic, onion and mushrooms lightly. Add dried bread, veggies and chopped giblets together, blend well. Add seasoning, mix well. Now here is the key ** add broth from giblets slowly, mixing well after each addition of broth. IF you are going to cook stuffing separate from the bird you can be a little more liberal with the broth, if stuffing the bird be sure its only slightly MORE than damp when you are done mixing. It will gain more moisture from the bird when cooked. If you don't over do the broth you'll get nice and fuffy stuffing instead of soggy glops of flavored bread.
**Variations: add your own seasonings, or kinds of meat. I like to add parsley, rosemary and some extra sage to mine. Sausage is yummy if you don't add too much. Be creative
**
)....but I've never made it before and probably for the last 10 years my wife's sister has made it for that meal, so we don't really have a tried and true way to make it...any real good and real simple recipes?? Maybe it doesn't need to be real simple if it is REAL good....I love good dressing! 
