STUFFING FOR MY JEWISH FRIENDS

Steps:

• Spread slices of bread on tray and put in 200 degree oven until no longer soft, but do not let them get hard.
• Cut bread into 1/2 inch cubes and put into large bowl.
• Saute onions, and celery in turkey fat over medium heat until translucent.
• Add herbs, salt, and pepper to bread and toss.
• Saute liver (in separate pan) lightly, until slightly firm.*.
• Add onions and celery to bowl and toss again.
• Sprinkle in water until moist, but not wet.
• Set aside 1 cup of dressing.
• Cut liver into small bits and add to the 1 cup of dressing.*.
• Use the main dressing for the main cavity of the bird, put what does not fit into a casserole to cook for all the dressing lovers.
• Put the liver dressing into the neck cavity of the bird, and fold skin under securing with a skewer. In our house we call this "The Neck Dressing", and we all know what that means -- we are all as passionate about that as we are about the rutabagas, some love it, some hate it.* I do not use the liver dressing when my Jewish friends come to dinner!