Prepare at least 2 hours before going into the oven

• Cook the bacon in a skillet on medium high heat. Drain bacon fat every 5 minutes or so, you’ll probably drain it at least twice if not more. Save the fat for later. When bacon is golden brown and crispy, drain one last time and put the cooked bacon on a paper towel lined plate or bowl.
• Drizzle some of the bacon fat back into the pan and add the celery, carrots and onions. Cook until the onions are translucent and are beginning to brown slightly. Remove and set aside in a large mixing bowl.
• Drizzle some more bacon fat back into the skillet and cook all the minced giblets until brown, about 5 - 7 minutes. Remove from heat and transfer it to the mixing bowl with the vegetable mixture.
• In the mixing bowl with the vegetables and giblets, add cooked bacon and the whole box of Mrs. Cubbison’s dressing. Toss to combine and distribute evenly.
• Melt the butter in the microwave, this should take 1 ½ - 2 minutes. Pour melted butter over the breadcrumbs mixture, add the chicken stock and mix to combine.
• Allow the dressing mixture to hydrate for at least an hour. After an hour, if the mixture still looks like it needs a little more hydration (ie. if some the breadcrumbs still look like croutons and not properly hydrated), add an extra 1/2 cup of stock and mix again.
• Preheat the oven to 350°F.
• Transfer dressing mixture to an oven safe baking dish and spread evenly. Cover with aluminum foil and place in the middle level of your oven and bake for 25 minutes covered. After 25 minutes, uncover and bake for an extra 15 minutes so the top gets crispy.