I saw something about giblets the other day. A group was making gravy, but had no giblets. They felt that they'd miss the texture, and the tip was: go to the underside of the turkey - that darker, confitted part - and put small pieces of that meat in the gravy to replicate the texture of giblets. I guess that, when faced with an entire turkey dinner, that it's close enough? No idea, but it was interesting that it was addressed.
But, had you even heard of saltines in stuffing? I had not.
Those are the best herbs for stuffing!
Okay, if you think of anything else, let us know. It sounds really good as is, though! :-)