1 ½ lbs. Butter, divided

2 cups diced onion

2 cups diced celery

1 tbsp. Salt

½ tsp. Pepper

1 tbsp. Sage

½ cup parsley

3 eggs

2 lbs. Bread, sliced

Giblets

Cook giblets with 1 lb. butter until done; set aside.  Steam onions and celery in remaining butter until tender.  Cover bread with cold water until it swells; press dry.  Season with salt, pepper sage and parsley; stir in eggs. Add celery and onions and bake at 350 degrees for 20-25 minutes or until bread is browned and crisp on top.