Procedure:

Cook gizzards, neck & liver to get a broth.
Break up bread to get stale.
For every loaf of bread sautee1 cup of chopped onions & 1 cup of chopped celery sauteed in Crisco.Cook 2 potatoes and mash. 
Add to bread.Add onions & celery to bread.  Add poultry seasoning to taste.  Moisten with broth.