Using a pressure cooker or Instant pot, cook the giblets with 1 cup of water for about 25 minutes - the neck bones should be almost ready to separate, and the meat easy to peel off the bones. The giblets can be cooked in a stove pot, but it takes much longer. Save the broth created by cooking.

Cool the giblets slightly until they can be handled. Dice up the heart and gizzard; trim any grizzle around the gizzard. Pull off the neck meat with a paring knife and/or your fingers, and cut up as needed.

In a large skillet over medium low heat, melt the butter, and add in the onion, & celery. Cook 3 or 4 minutes to soften. Add in the garlic, mushrooms and apple, stirring to cook another 2 or 3 minutes.

Season with salt and pepper, and the dash of smoked paprika, if using, and the poutry seasoning.

Stir in the cooked giblets.

Add 1 cup of the broth from cooking the giblets.

Pour the mix over the bread and stir to combine. All the bread should be moistened. Add more brother or water as needed.

Stuff into a bird (or cook in a dish if you prefer) to at least 165 degrees F.