Melt butter in a pan; add the celery and onions and sauté until soft.
In a large bowl, toss together cornmeal and toasted bread.
Add onions and celery with their cooking liquid, the salt, pepper, sage, and chicken spice and well combine.
Add just enough turkey giblet liquid to form a very wet mixture using a bulb baster; then, toss in the eggs and scrape the dressing onto a large oiled baking pan or dish.
About thirty to forty minutes, bake in 400 degree F oven until dressing is beautifully toasted.
