1/2 lb. butter
Turkey liver & heart, chopped
2 c. onions, finely diced
2 c. celery, finely diced
1 lb. white bread, cubed & toasted
1 tbsp. poultry seasoning
1 tbsp. salt
1/4 tsp. pepper
1/2 c. chopped parsley
3 eggs

Melt butter. Add chopped liver and heart; cook about 5 minutes. Then add onions and celery. Cover pan and steam about 15 minutes or until vegetables are tender, not brown. Sprinkle toasted bread with cold water (lightly). Pour meat-vegetable mixture over bread. Add poultry seasoning, salt, pepper and parsley. Toss. Add beaten eggs and mix. If mixture is too dry, add a little water. Pack lightly into bird. Don't overcrowd stuffing in cavity.