French Poultry Dressing - cooking recipe

Ingredients

10 medium potatoes
1 1/2 to 2 loaves dried bread
3 to 4 medium onions
1 pkg. giblets (extra)
2 lb. butter
sage to taste (must add some)
salt and pepper to taste

Preparation

Peel and dice onions.
Fry in butter until golden brown.
Pour off and mash boiled potatoes.
Add ground giblets and dried bread which has been soaked in potato water and if needed, broth from giblets.
Mix all together and add enough salt, pepper and sage to taste.
Melt 1/4 pound of butter and while it is hot, mix this in well.
After it has cooled, stuff fowl with it.
It has a different flavor than any dressing one can get.
Put dressing left over in dish and bake the last hour that bird is cooking and mix the two together.
Makes a moist dressing.