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Nutrition Facts
Serving Size 1 (157g) Recipe makes 10 servings
Calories 394
Calories from Fat 204		(52%)
Amount Per Serving		%DV
	Total Fat 22.8g	35%
	Saturated Fat 10.5g	52%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 141mg		47%
Sodium 402mg		16%
Potassium 326mg		9%
Total Carbohydrate 27.6g		9%
	Dietary Fiber 2.2g	8%
	Sugars 2.5g
Protein 19.0g		38%
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Thanksgiving Stuffing

Recipe #267436 | 1¼ hours | 25 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Sonny-N-Shar
Nov 22, 2007

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

SERVES 10 -12 (change servings and units)

Ingredients

1 large onion
2 celery ribs
1 medium apple
1 loaf French bread
1/2 cup butter
1 lb ground pork
1 turkey liver (cooked & chopped)
1/4 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.