1 lb. box rice
1 sm. container chicken livers
4 celery stocks with leaves
1/2 bunch fresh parsley
2 lg. onions
1 tbsp. poultry seasoning
1 tbsp. salt
1 stick butter
2 eggs, beaten

Cook rice according to package directions. Set aside to cool. Boil chicken livers in water for 20 minutes and drain. Grind when cooled. Grind onions, celery, parsley.

Mix all of the above in skillet plus poultry seasoning, pepper, salt and butter. Saute for 15 minutes. Add beaten eggs to sauteed mixture and stir into rice. Stuff a 12 pound turkey or bake in a buttered dish for 1 hour at 350 degrees.