Thanksgiving Stuffing & Gravy

4 large onions-diced

4 c diced celery

4 cloves garlic

12 T butter

30 c day old bread broken in pieces

¾ c chopped parsley

4 tsp ground sage

2 tsp poultry seasoning

1 tsp pepper

6 c chicken broth

Saute onion, celery and garlic in 8 T butter. Combine with bread and spices in large bowl. Mix well and add in broth to 4 T of butter, mix

Opt: Oysters

Giblet Gravy

Ingr: Turkey giblet bag, 4 C water, 2 bay leaves, 1 tsp salt, 1/2 tsp pepper, 4 T butter, 4 T flour, 2 C milk

Combine: Giblets (except liver) water, bay leaf, salt, pepper in pan.  Bring to boil. Lower heat and cover for 1 hour.  Add liver for 15 mins longer. Drain reserved 2 C of broth.  Finely chop all giblets and set aside to add to gravy 

Melt butter in med pan, stir in flour till smooth.  Add reserved 2 C broth till thick. add milk and giblets.