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Place bread cubes in large mixing bowl. Toss with salt, pepper, poultry seasoning, and fresh herbs. Place giblets (or livers) in medium saucepan. Add water to cover and add salt and pepper to taste. Bring to boil and simmer until tender. Remove giblets from cooking liquid; let bool, reserving liquid while giblets are cooking. Fry diced bacon until brown but not crisp. Set bacon aside with drippings. Saute onion and celery in 2 Tbsp butter until onion is transparent. Saute mushrooms in 1-2 Tbsp butten until liquid has evaporated. When giblets are cooked, dice and add to bread with onion, celery, and mushrooms, tossing lightly to mix. Add bacon and drippings and continue to toss. Add beaten egg, if desired, and enough giblet cooking liquid to make stuffing slightly moist but not wet. If stuffing is still too dry, add milk until moist. Add more salt and pepper to taste. Stuff large (10-20 lb) turkey or 4 cornish hens, and bake according to poultry recipe.
