* ½ cup parve margarine or chicken fat
* 1 cup sliced onions
* 1 cup diced celery with leaves
* ½ loaf hallah, toasted golden brown, cubed, and dried
1. Melt shortening. Add onions and celery and cook until tender.
2. Soften the dried bread with water and press water out.
3. Add the bread, livers (and hearts, if desired), and seasonings to the vegetables. Add eggs and lightly mix.
4. When filling the bird, do not pack the stuffing tightly - leave room for expansion during cooking.