Dressing For Poultry

1. 1

   Dice bread or break apart and dry in a very low (200u00b0) oven. Cool.

2. 2

   Meanwhile, melt 1 or 1 1/2 sticks margarine and saute cut-up liver and heart.

3. 3

   Add chopped celery and onion.

4. 4

   Simmer about 10 minutes.

5. 5

   Cool.

6. 6

   When both cool, mix thoroughly together. Add beaten eggs, to which you have

7. 7

   added a little milk, sage, salt and pepper.

8. 8

   Mix; add a little more milk.

9. 9

   Let stand 1 hour or overnight, covered, in refrigerator.

10. 10

    If it looks dry, add a little more milk before stuffing bird.

11. 11

    Must be wet but not soggy.

* Per serving · 4 servings · Values may vary.

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