Thanksgiving Stuffing

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

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • 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.
  • Dice onion and celery.
  • Peel, core, dice apple.
  • Simmer onions and celery in one stick of butter until onions are translucent.
  • Add pork, liver, apple, and parsley. Simmer until brown.
  • Add meat mixture to bowl containing the bread. Add salt, pepper and sage to taste.
  • Mix and let cool for about 15 minutes.
  • Add eggs and mix well.
  • Place in 9x13 casserole dish, and bake @ 375 for 30-40 minutes until the top begins to brown.
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RECIPE MADE WITH LOVE BY

@Sonny-N-Shar
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@Sonny-N-Shar
Contributor
"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"
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  1. Non Domestic Goddess
    It ROCKS with the ground pork and turkey livers...us Eastern European background people are weird though right?!
    Reply
  2. Sonny-N-Shar
    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
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