MUSHROOM-GIBLET STUFFING

1/2 pound mushrooms, sliced
1 medium onion. sliced
1/2 cup chopped fresh parsley
1 teaspoon marjoram
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
Chopped cooked giblets and neck meat from chicken
1 cup giblet broth
3 cups soft stale-bread crumbs

Cook mushrooms and onions with seasonings in butter 5 minutes.

Add remaining ingredients, and mix well.

Use as stuffing for chicken.

Makes about 4 cups
From: Recipelink.com
Source: Magazine pullout: Stuffings, The Collector's Cookbook #10, Woman's Day magazine, November 1957