Mix dry ingredients, crushing crackers.

Boil giblets until tender in 2 qts water with a little salt.

Chop onion and celery.

Boil 4 eggs and chop; hold until end of mixing.

Mix dry ingredients with 2 qts water/broth, can of soup, and shredded/chopped giblets.

Add onion, celery and 4 raw, beaten eggs. Mix well.

Add 4 boiled/chopped eggs into mixture last.

Bake at 350 degrees until done in 9"x 13" casserole dish; check with toothpick, should be toasty brown.

Option: adding chopped onion and celery to boiling water/giblets makes them more tender in finished product. Other folks like it a little crunchier, and leave them uncooked until baking for crunch. I don't like crunchy dressing, but again, it's up to you!