Slice and toast bread slowly but thoroughly to a light golden brown; while hot spread butter on each slice. Place in a deep dish. The cooked giblets, which with the whole lemon and juice of another, onions and celery, should be ground all together in a meat grinder, with Cayenne pepper, sage, summer savory and the sugar.
All the spices, sugar, etc., should be well sifted and mixed together, then added to the ground vegetables and giblets, and with the meat juices saved from streaming, thoroughly mixed with the bread and all cut and mashed to the consistency of mush. (The Burbank turkey is steamed, not roasted in the usual manner.)Servings: 8