1 cup raw rice
Giblets: liver, gizzard and heart
2 cups hot chicken or turkey broth
1/2 cup minced onion
1/2 cup butter
2 quarts oven toasted dry diced bread
1 teaspoon salt
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
2 eggs, beaten

Cook rice according to directions. Drain and set aside. Cook the giblets in water for a minute or so. Drain, reserving water. Chop giblets and return to water. Simmer until tender. Saute onions in butter until yellow, but not browned. In large bowl combine onions, giblets and toasted bread. Stir until well combined. Add seasonings and mix lightly. Ad rice and beaten eggs. Again, mix lightly. Pour into buttered casserole and bake at 350 F. for 25 minutes or until set.