Dressing For Poultry

Directions

1. 1
   Dice bread or break apart and dry in a very low (200°) 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.