Place reserved giblets in saucepan with 2 cups water; cover, and simmer 1-2hours or until giblets are tender. Remove from broth, reserving 1 cup ofbroth. Chop giblets; set aside. Combine cornbread and bread cubes in alarge mixing bowl; add quarter cup water, salt and pepper. Set aside. Meltbutter in a large skillet; add sausage, celery, and onion. Saute 3 minutes.
Cover, and cook an additional 30 minutes or until sausage is browned andvegetables are tender; stir frequently. Remove from heat; stir in breadmixture. Add reserved giblet broth and giblets, mixing well.
NOTE: 2 packages of Martha White Cornbread Mix, baked ==6 cups stuffing.
Yield: 9 cups or enough for a dozen lb turkey.