Categories: Dressings, Holiday 
      Yield: 16 servings 
  
      1 x  Turkey giblets 
      8 tb Butter 
      4    Celery tops 
     20 sl Bread 
     20 sl Bread, salt rising 
     16 oz Pepperidge Farm stuffing 
      2 c  Chicken stock 
      2    Onions, chopped 
      2 c  Chicken stock 
  
  Boil giblets, butter, and celery tops until done. Toast breads, then break 
  toast into small pieces.  Add Pepperidge Farm stuffing to toast. Cook 
  chopped onions in stock. When tender, add to bread mix. If dressing is too 
  dry, add chicken stock for additional moisture. Preheat oven to 350. Form 
  into serving-size balls and place in buttered baking dish. Spoon additional 
  broth over balls. Bake 1 hour or until brown. 
   
  This dressing is moist and is very easy to serve.  If I have too much for 
  Thanksgiving I freeze uncooked balls and use them at Christmas which helps 
  speed up dinner that busy day. I hope that your kids will like this recipe; 
  mine always liked the balls. 
   
  The one secret to my dressing is Salt Rising bread. My Grandmother always 
  used it with other bread (we had to keep it a secret because my father 
  hated salt rising even though you can not tell is is in there). I also have 
  a hard time making just a little dressing and it always looks like I'm 
  fixing for an army. 
   
  Source: PAMELA BROWN   (GMNF21C) Posted by C.SVITEK [cathy] Mon Nov 23, 
  1992 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 
  71511,2253