Day before: Boil giblets with celery, a carrot and onion. Save the juice. Fry sausage with chopped celery and onion. Put bread cubes into a large pan. Pour sausage, celery and onion over the cubes. Melt the butter and mix into the bread cube mixture. Pour giblet juice over the cubes. Mix and add several teaspoons of sage. Salt to taste, mix well again. Take a handful and squeeze gently in your fist. open fist. If it gently falls apart, it is just right. Better too moist than too dry. Store in refrigerator overnight and stuff turkey in the morning. For a 16-18 pound turkey.
I need to consult my mother for more detail on how much celery, etc. I will edit when I have more info. I am not waiting for Thanksgiving to make this :)