• 8 cups cornbread crumbs
  • 6 cups biscuit crumbs
  • 4 beaten eggs
  • 2 large chopped onion
  • 1-1/2 cups chopped celery
  • 1 cup butter - softened
  • 1-1/2 tbsps sage
  • 1 tbsp pepper
  • 2 tsps salt
  • turkey stock (see directions)

Directions:

  1. Boil liver, neck, etc. in 2 quart for main stock or use canned chicken broth. (See DIY: Easy Rotisserie Chicken Stock)
  2. Saute onion, celery and mix with previous ingredients (mixture should be ‘mushy’).
  3. Pour rich stock on top and bake at 350° for 45 minutes.

Source: Lynn Stuart