Chopped gibblets and cooking butter in a medium skillet over medium heat 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.

Place bread crumbs in a large bowl. Toss the giblet mixture enough broth to lightly moisten the bread. Use stuffing to stuff in 18 pound turkey, or bake separately, in a 2-quart dish, covered, 40 to 45 minutes in a 375°F oven