Greaty's Thanksgiving Stuffing

This was the crown jewel in my grandma's Thanksgiving meal. Best stuffing I have ever had! She would quadruple this recipe so we would all have stuffing to take home for the next day.

• Ready In: 1 hr
• Serves: 6
• Yields: 6 cups

Ingredients

• 1  loaf  white bread, dried
• 1⁄2 cup butter
• 1⁄2 lb chicken liver
• 1  large onion
• 1⁄2 bunch fresh parsley, chopped
• 1  leaf celery (from 1 stalk celery)
• 1⁄2 lb fresh mushrooms, chopped
• 1  teaspoon garlic powder or 1  clove, minced
• 1  teaspoon oregano
• 1  teaspoon basil
• 1  dash cinnamon
• 1  egg
• 1  tablespoon sage

Directions

1. Saute' chicken livers in butter; mash while cooking. Add onion, parsley, celery leaves, mushrooms; continue saute'ing. Add all spices except sage.
2. Wet dried bread; squeeze out excess water. Place in large bowl; add egg and sage. Mix well. Add chicken liver mixture; cook slowly on top of stove until heated through (1/2 hr).