Grind liver, heart and gizzard of chicken together with 1/4 pound salt pork. Add to 1 1/2 cups water and boil 10 minutes. Grind 1 onion, 1 apple, pinch of salt and pepper to taste. Soak dry bread in cold water until soft (about 16 ounce loaf). Squeeze out and add to rest of dressing ingredients. Beat 2 eggs, mix with dressing and stuff your fowl.