Saute together and then set aside:
- 2 sticks of butter
- 1 large onion, diced
- 1-3 small cans of mushrooms
- 1 stalk of celery, chopped
Heat together:
- Boiled giblets (turkey broth, gizzard, heart – about 4 cups) (If you want to make ahead, you can use cans of chicken broth.)
- 2 cans cream of mushroom soup
- 7 eggs, beaten
- 1 cup milk
- 3 cubes chicken bouillon
Add to liquid mixture:
- Dried chunks of bread (1 loaf French bread and 1 loaf sourdough) or 3 8-ounce bags of unseasoned croutons
- 1 1/2 teaspoons sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon celery salt
- salt
- pepper
- garlic salt
Add 2 cans of sliced water chestnuts and sauteed mixture. Cook until it looks, smells, and tastes perfect, or until everything else is ready. (Very approximate – 375 for 1-2 hours)
