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1 If You Haven'T Already Made The Stock, Take The Turkey Giblets - Heart And Gizzard - And Neck If You Want, And Put Them In A Small Saucepan, Cover With Water And Add A Little Salt. Bring To A Simmer; Simmer For About An Hour, Uncovered. Strain The Stock Into A Container For Use With The Stuffing. Alternatively, You Can Use Chicken Stock Or Just Plain Water With This Recipe. 2 Toast The Walnuts By Heating Them In A Frying Pan On Medium High Heat For A Few Minutes, Stirring Until They Are Slightly Browned (Not Burned) Or Put Them In The Microwave On High Until You Can Smell The Aroma Of Them Toasting, About A Minute Or Two. Let Them Cool While You Are Toasting The Bread, Then Roughly Chop Them. 3 Heat A Large Saut
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