Place giblets and necks in salted boiling water and cover. Boil for about 30 minutes or until tender. Drain, then when cool enough to handle, strip meat from necks and chop into small pieces, cutting up the gizzards, hearts, and livers.
Melt butter in a large skillet and sauté the onions, peppers, and celery. Cook until they are limp, but not brown, and remove from heat.
Meanwhile, mix the breadcrumbs with milk and season to taste with salt, pepper, and thyme. Add this mixture and the chopped giblets to the skillet and mix thoroughly.
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