Have the turkey stock at room temperature at the ready. Melt butter to a pan on medium heat. Add onions (medium) and a dash of salt. Brown for about 10 minutes on lower heat. It will seem like a lot of butter, but it will do wonders for the flavor.
Once the onions are soft, add in the giblets and the beef. Increase back to medium and combine for 10-15 minutes, seasoning with salt and pepper (and thyme or sage if you like).
Remove the pan from the heat and add in the eggs, parsley, and then a portion of bread crumbs,until the mix is not watery.
Start adding in the stock a couple spoonfuls at a time until moist. I play with the portions at this point and add in more breadcrumbs and stock, alternately, until the look and feel is right. The stuffing should appear slightly dense (it is not a fluffy stuffing), moist, but not soggy.
Smooth the stuffing into a casserole dish and cover with foil. You can stuff in your turkey, but I find that the stuffing gets too dry as we wait for the turkey to cook. If your turkey is set for approximately 350 degrees, the stuffing should take about 1 hour. Feel free to remove the foil for the last 10 minutes or so, and raise up to a higher rack.
