Soak bird in salt water 1 hr or more

Soak loaf of dried bread.

Grind separately

• 1/2 lb each liver and gizzards or 1lb. veal or pork.
• tops from 1 bu. celery and 1 T dried Parsley.
• 2 lg onions and 2 stalks celery

Saute liver and gizzards (pork or veal) — season as you go

Take off heat mix in squeezed out bread — add celery tops and parsley—Mix well— add 1/8 tsp poultry seasoning—salt and pepper— when cooled off, add 2-3 eggs mix well — stuff seasoned bird when filling is cool.