In Louisiana we usually add ground gibblets to our cornbread dressing
I use my late sister-in-law’s stuffing recipe, but bake it like dressing. About 2 loaves of bread, dried or toasted. 4 medium onions. Chop the giblets and fry them. When about half done, add the chopped onions and saute until soft. Wet down the bread with a couple quarts of chicken broth. Add the onion/giblets and about a teaspoon of salt and 1/2 tsp of black pepper. Mix well while mixing rubbed or ground sage. Hard to say how much, I add until it smells right. Then it goes in a greased pan for about 45 minutes at 350. The bird will be fried this year.