Sausage and Mushroom Stuffing

• 1 pound sausage in bulk
• 1 turkey gizzard
• 1 turkey liver
• 1 turkey heart
• 3/4 pound onions, finely chopped, about 2 cups
• 1 tablespoon finely chopped garlic
• 1 teaspoon dried marjoram
• 1 1/2 cups finely chopped celery
• 1/2 pound thin-sliced mushrooms, about 2 cups
• 2 cups bread crumbs

1. Break up sausage and place in fairly deep skillet.
2. Cook, stirring to break up lumps, until meat has lost raw look.
3. Trim tough membranes from gizzard, liver and heart.
4. Chop soft parts fine.
5. There should be 1/3 to 1/2 cup.
6. Add to sausage.
7. Add onions and garlic.
8. Cook, stirring, until onions are wilted.
9. Stir in marjoram.
10. Cook about 2 minutes.
11. Add celery and mushrooms.
12. Cook, stirring often, about 5 minutes.
13. Remove from heat and let stand briefly.
14. Add bread crumbs and eggs and stir to blend.
15. Add parsley, salt and a generous grinding of pepper.
16. There should be about 6 cups.

sausage, turkey gizzard, turkey, turkey heart, onions, garlic, marjoram, celery, thin, bread crumbs

Taken from cooking.nytimes.com/recipes/717 (may not work)