Step 1

Slice bread loaf in half and soak in a large bowl of cold water for 15 minutes. Wring out excess water over a colander, then tear into pieces.

Step 2

Boil giblets in salted water for 8 minutes, then chop finely.

Step 3

In a skillet over medium-high heat, brown the ground beef until cooked through, breaking meat apart as it cooks.

Step 4

In a large bowl, combine the bread, giblets, beef, celery, onion, parsley, eggs, raisins, Parmesan, and nuts, and toss gently to combine.

Step 5

Whisk together rosemary, oregano, thyme, bay leaves, poultry seasoning, salt, and pepper, and scatter over the stuffing, tossing once again.

Step 6

Chill, covered, until read to bake. If not stuffing a bird, transfer to a baking dish and bake at 350°F until top is browned, about 1 hour.