Simmer giblets in turkey stock seasoned with salt and black pepper until tender (1-2 hrs.).

In large skillet or Dutch oven, melt butter over medium heat. Stir in onion, celery, and mushrooms, cooking until tender; remove from heat.

In large bowl, thoroughly combine bread cubes and seasonings.

Drain, chop and add giblets with remaining ingredients.

Stir in onion mixture and broth until moistened.

Spoon into a buttered, covered casserole.

Bake at 325° F until heated through (35-45 min.).