Dressing For Poultry - cooking recipe

Ingredients

1/2 stalk celery
1 loaf bread
4 or 5 eggs
1 large onion
1 stick regular Imperial margarine or butter
salt and pepper
sage
poultry liver and heart

Preparation

Dice bread or break apart and dry in a very low (200\u00b0) oven. Cool.
Meanwhile, melt 1 or 1 1/2 sticks margarine and saute cut-up liver and heart.
Add chopped celery and onion.
Simmer about 10 minutes.
Cool.
When both cool, mix thoroughly together. Add beaten eggs, to which you have
added a little milk, sage, salt and pepper.
Mix; add a little more milk.
Let stand 1 hour or overnight, covered, in refrigerator.
If it looks dry, add a little more milk before stuffing bird.
Must be wet but not soggy.