“A family recipe that came from my Grandpa Joe. He was a butcher and carved the Thanksgiving turkey every year that I can remember, always to perfection! This fills a 15-pound turkey perfectly.” - by Pattipoopidoo
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the liver; cook and stir until the liver is evenly browned, 5 to 7 minutes. Remove from heat, and cool until just warm.
- Place challah bread in a large bowl. Toss with the onion and liver mixture, squeezing lightly to distribute any liquid. Stir in the beaten eggs, and season with salt.
Nutrition
Amount Per Serving (8 total)
- Calories
- 323 cal
- 16%
- Fat
- 18.8 g
- 29%
- Carbs
- 29.1 g
- 9%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I hope you enjoy my family's stuffing as much as we do. You can substitute chicken liver for the stuffing, if your bird comes without the liver. I have made this many times with the recipe from this..." See more site, A Simply Perfect Roast Turkey, by Trudie. These two are a winning combination. Enjoy! And thanks grandpop!"
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