[pektel]

I make a sage dressing in a separate crock in the oven. I start with the pepperidge farm sage and onion stuffing per package directions. Then add whatever I feel like (a couple fresh, torn sage leaves for example). I simmer the giblets and baste the dressing with that. Then chop up the simmered heart and gizzard and add them to the dressing. I don't really like the liver so I leave that out, and I'll pick at the neck meat while cooking. One of those "cooks treats" that never make it past the kitchen.

I Also add an egg to make it more sticky than dry.