Cornbread-Pecan Dressing

• 1 (12 oz.) pkg. cornbread mix or 1 pone cornbread
• 1 raw turkey liver
• 2 c. finely chopped celery
• 3/4 c. oleo
• 1 c. finely chopped onion
• 1/2 c. chopped parsley
• 1/2 tsp. sage
• 1/4 tsp. pepper or to taste
• 1/4 to 1/3 c. chicken broth or to taste
• 1 1/2 tsp. salt
• 1/4 tsp. thyme
• 1 1/2 c. chopped pecans

1. Prepare cornbread and cool.
2. Dice liver and saute in oleo for 5 minutes.
3. Add celery and onion.
4. Saute 5 minutes longer. Crumble cornbread in large bowl and add mixture along with the other seasonings.
5. Stir in pecans and broth.
6. If cooked separately, place in well buttered 3-quart casserole and bake for 30 minutes, covered, at 375u0b0.
7. Uncover and bake 15 minutes longer. Makes 9 to 10 cups of dressing.

cornbread mix, turkey liver, celery, oleo, onion, parsley, sage, pepper, chicken broth, salt, thyme, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=295133 (may not work)