1 turkey liver
2 minced onions
1 tbsp. butter
1/4 c. soft butter
1/4 c. lard
1 tsp. salt
1 tsp. pepper
1 tsp. crushed celery seed
1 tsp. crushed thyme
6 hard-cooked eggs, riced
1/2 tsp. ground mace
2 c. salted pecans (chopped)
1 can chopped mushroom
1/2 c. sherry or bouillon

Boil turkey liver in salt water for 10 minutes. Fry turkey liver (ground) with 2 minced onions and 1 tablespoon butter. Cool the liver-onion mixture and combine well with 12 slices toasted bread (ground), 1/4 cup soft butter, 1/4 cup lard, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon crushed celery seed, 1 teaspoon crushed thyme, 3 tablespoons chopped parsley, 6 hard-cooked eggs (riced), 1/2 teaspoon ground mace, 2 cups salted pecans (chopped), 1 cup chopped mushroom, and 1/2 cup sherry.

Use to stuff a large turkey.