Thanksgiving Stuffing -Amy

Disclaimer- here is another recipe with no real measurements- good luck!

dried bread crumbs

chicken livers

butter

diced celery

diced onion

chicken broth

poultry seasoning

salt and pepper

Cut your bread crumbs 3 days before preparing stuffing and leave them on the counter, covered with waxed paper. Turn them every several hours to dry evenly.

When the big day comes, boil chicken livers, set aside. In a large frying pan melt butter, then add onion and celery. Cook until crispy, but not crunchy, and onions are clear. Sprinkle in seasonings and stir.

In a large mixing bowl mix together the celery mixture, bread crumbs, and mashed chicken livers. Pour in some of the water used to boil chicken livers; add chicken broth until moist. Salt and pepper to taste. Put into greased pans (or stuff turkey) and bake at 350° until heated through.