Recipe(tried): Turkey stuffing made with turkey giblets and ground beef.

STUFFING WITH GIBLETS AND GROUND BEEF
Enough for a 15# turkey:

2 loafs hearty white bread, toasted in 300 degree oven until
dried out; or, spread slices on table cloth over night to dry.
2 sticks butter
1 cup thinly sliced celery
1 medium size onion, chopped
2 small cans mushrooms (stems and pieces)
1-1/2# lean ground beef, cooked over medium heat, adding salt and black pepper to taste.
Turkey giblets simmered until cooked through; add the liver during the final 15 minutes of simmering.
2 Tab. rubbed sage
1 Tab. Poultry seasoning
2 eggs, beaten
1 can chicken broth (I use Swansons unseasoned)
1 cup hot water

Put giblets on to simmer, with couple sprigs of parsley, half stick celery, and 1 clove garlic, while you fry the ground beef.

Drain any fat from skillet when beef is fully cooked.

Break bread into approx. 2 inch pieces.

Melt the 2 sticks of butter in same skillet you fried the beef in, adding the celery and onion. Cook until tender.

Add salt and black pepper, the sage and poultry seasoning to the bread cubes; mixing with your hands to distribute the seasoning. Add the drained cans of mushrooms. Add the ground beef. Drain the giblets, chop fine and add to the stuffing. Add the butter with the celery and onion.

Add the one cup hot water and mix. Now add the chicken broth....you may need more than half a can. The stuffing should be moist, but not runny. Taste and adjust the seasoning to your liking.

Beat the two eggs and add to the stuffing, mixing in well.

This stuffing can be used to stuff the turkey, or baked along side in a covered roaster or oven safe dish.

I've been making this stuffing for over 51 years now. The family loves it and expects it any and every time we get together for a big turkey dinner.
Enjoy!!