1 lb. sauerkraut
1 c. fresh mushrooms
1 green pepper (bell pepper)
1 med. size onion
1 big carrot
1 stalk celery
Turkey gizzard and liver, cooked
3 tbsp. cooking oil
4 slices white bread
1/2 c. milk
1 tbsp. sage
1 tsp. salt
1/4 tsp. white pepper

Wash sauerkraut well and boil in water for 5 minutes; drain. Chop all vegetables and meat finely. Saute in the cooking oil.

Soak bread in milk; add to sauteed meat and vegetable mixture. Season with sage, salt, and pepper. Mix well and cool before stuffing in turkey or other fowl.