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Thanksgiving Stuffing
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| 1 | turkey gizzard |
| 2 -3 cups | water |
| 1/2 loaf | wheat bread, cut into cubes. |
| 1 can | chicken broth |
| 1/2 cup | onion, chopped |
| 1 cup | celery, chopped |
| 1 | turkey liver, (or a few chicken livers) |
Cook gizzard and heart with celery leave in about 2-3 cups water; cool then grind or finely chop.
Cut up 1/2 loaf wheat bread into cubes. Add just enough broth to moisten. Save rest of broth for gravy.
Fry about 1/2 cup chopped onion, 1 cup chopped celery and liver. Grind liver. Add to bread cubes alon with gizzard. Add egg and a pinch of baking powder. Season to taste. I like rosemary and sage. You can add mushrooms, if you want.
Note: You can make a turkey broth by cooking the turkey neck with some added celery leaves and other spices.
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