Boil giblets, butter, and celery tops until done. Toast breads, then breaktoast into small pieces. Add Pepperidge Farm stuffing to toast. Cookchopped onions in stock. When tender, add to bread mix. If dressing is toodry, add chicken stock for additional moisture. Preheat oven to 350. Forminto serving-size balls and place in buttered baking dish. Spoon additionalbroth over balls. Bake 1 hour or until brown.

This dressing is moist and is very easy to serve. If I have too much forThanksgiving I freeze uncooked balls and use them at Christmas which helpsspeed 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 alwaysused it with other bread (we had to keep it a secret because my fatherhated salt rising even though you can not tell is is in there). I also havea hard time making just a little dressing and it always looks like I'mfixing for an army.