Princell Ann Stuffing

• 2 loaves bread
• 1 lb. boned shoulder of pork
• 1 turkey liver
• 1 c. diced celery
• 1 medium onion, thinly sliced
• 2 Tbsp. butter
• 2 eggs

1. Trim bread; let dry out completely.
2. Soak bread in water; press out water thoroughly.
3. Chill overnight in cloth bag with heavy weight on top to press out any remaining excess water.
4. Put pork through food chopper using medium blade; cook over low heat until pink color shows.
5. Put turkey liver through chopper; cook with pork until lightly browned.
6. In a separate small skillet, cook the celery and onion in butter or oleo until onion is transparent.
7. Crumble bread in large mixing bowl; add pork and liver together with drippings.
8. Add celery, onion and eggs.
9. Mix well.
10. Season with salt, pepper and monosodium glutamate.
11. Will make enough stuffing for 12 pounds dressed turkey.

loaves bread, boned shoulder of pork, turkey, celery, onion, butter, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1062733 (may not work)