Gather all of your ingredients.
Sauté the onion, celery, giblets, salt, pepper, and sage in a small skillet in the butter.
Combine this mixture with the rest of the ingredients in a large bowl. (I just added the bread cubes and broth to the saucepan).
Add one-quart broth, add more liquid if the mixture is too dry. You don't want it soupy. I used 1-1/2 quarts, it will always depend on the kind of bread you use.
Bake covered in a greased pan at (350°F) = (176°C) degrees for 30-45 minutes, or until heated through. I have cooked this in my slow cooker on low as well.