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Onion, Apple & Cranberry Stuffing

8 cups soft bread crumbs
1 pound turkey giblets
3 tablespoons butter
2 celery ribs, chopped
1 onion, chopped
4 apples, peeled, cored and diced
4 teaspoons minced fresh sage
1 teaspoon minced fresh thyme
1/2 cup cranberries, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

1. Preheat oven to 325°F.
2. Spread bread crumbs on a cookie sheet, and bake 15 to 20 minutes or until toasted.
3. In a medium saucepan, add turkey giblets and enough water to cover. Bring to a boil. Reduce heat and cover. Simmer for 10 minutes. Drain; reserving liquid. When cool enough to handle, finely chop the giblets, and set aside.
4. In a large skillet, saute celery ribs and onion in butter until tender, about 5 minutes. Mix in apples, cook 3 minutes longer. Combine reserved liquid, sage, thyme, chopped cranberries, bread crumbs, giblets, salt and pepper and add to apple mixture. Mix well.
5. Use as a poultry stuffing, or bake in a 13 x 9 x 2-inch rectangle baking dish for 30 minutes at 325 °F.

Makes 14 servings.