Thanksgiving Stuffing

Sonny-N-Shar's Note:

I've been eating this every Thanksgiving since I was little. It wouldn't be Thanksgiving without it. Make this the night before you're going to use it to let all the flavors blend. I boil the turkey liver in chicken stock for extra flavor

• Total Time: 1 hrs 5 mins
• Prep Time: 25 mins
• Cook Time: 40 mins

Ingredients:

Servings: 10

• 1 large onion
• 2 celery ribs
• 1 medium apple
• 1 loaf French bread
• ½ cup butter
• 1 lb ground pork
• 1 turkey liver (cooked & chopped)
• ¼ cup dried parsley
• sage (to taste)
• salt (to taste)
• pepper (to taste)
• 2 eggs

Directions:

1. Soak bread in water until soft. Squeeze out ALL the water you can with your hands. When finished, place bread in large bowl and set aside.
2. Dice onion and celery.
3. Peel, core, dice apple.
4. Simmer onions and celery in one stick of butter until onions are translucent.
5. Add pork, liver, apple, and parsley. Simmer until brown.
6. Add meat mixture to bowl containing the bread. Add salt, pepper and sage to taste.
7. Mix and let cool for about 15 minutes.
8. Add eggs and mix well.
9. Place in 9x13 casserole dish, and bake @ 375 for 30-40 minutes until the top begins to brown.

Reviews

[Non Domestic Goddess]

It ROCKS with the ground pork and turkey livers...us Eastern European background people are weird though right?!