Neck-gizzard-livers-heart of chicken
1 loaf dried bread, crumbled
1 tbsp. butter
1/2 tsp. sage
Salt and pepper to taste
1/2 c. apple, chopped
1/4 c. raisins

Cook chicken parts until tender - when cool - grind up meat. Moisten bread with water from meat - add, butter, sage, salt and pepper - add apple and raisins and mix well. Put in cavity of roasting chicken - sew up cavity opening - bake uncovered until chicken is brown - cover and bake until done in a 350 degree oven.