Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Remove giblets to a cutting board; dice. Set broth and giblets aside.In a skillet, saute celery and onion in 2 tablespoons butter until tender. In a bowl, combine bread cubes, celery mixture, giblets, eggsubstitute and seasonings. Stir in 1 cup giblet broth.
Just before roasting, loosely stuff turkey with 8 cups stuffing. Placeremaining stuffing in a greased 2-cup baking dish; refrigerate. Skewer turkey openings; tie drumsticks together with kitchen string.Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. Bake, uncovered, at 325 degrees F for 3-1/2 to 4 hours or until a meat thermometer reads 180 degrees F for turkey and 165 degrees F forstuffing, basting occasionally. (Cover loosely with foil if turkey browns to quickly.)
Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake10 minutes longer. Cover turkey and let stand for 20 minutes beforecarving. Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
1 (12 pound) turkey, with giblets
4 celery ribs with leaves, chopped
1 small onion, finely chopped
4 tablespoons butter or margarine,divided
10 slices day-old white bread, cubed10 slices day-old whole wheat bread, cubed
1/2 cup egg substitute
3/4 teaspoon poultry seasoning
1/2 teaspoon saltDash pepper
3 tablespoons cornstarch
1/4 cup cold water