Stuffing For My Jewish Friends - cooking recipe

Ingredients

1/2 ounce turkey fat
4 onions (medium diced)
2 stalks celery (chopped)
8 slices whole wheat bread
8 slices white bread (making sure that there is no milk or butter)
1 teaspoon parsley
1 teaspoon thyme
1 tablespoon sage
1 turkey liver (*)
1 teaspoon salt
1/2 teaspoon pepper
1 cup water (more or less)

Preparation

Spread slices of bread on tray and put in 200 degree oven until no longer soft, but do not let them get hard.
Cut bread into 1/2 inch cubes and put into large bowl.
Saute onions, and celery in turkey fat over medium heat until translucent.
Add herbs, salt, and pepper to bread and toss.
Saute liver (in separate pan) lightly, until slightly firm.*.
Add onions and celery to bowl and toss again.
Sprinkle in water until moist, but not wet.
Set aside 1 cup of dressing.
Cut liver into small bits and add to the 1 cup of dressing.*.
Use the main dressing for the main cavity of the bird, put what does not fit into a casserole to cook for all the dressing lovers.
Put the liver dressing into the neck cavity of the bird, and fold skin under securing with a skewer. In our house we call this \"The Neck Dressing\", and we all know what that means -- we are all as passionate about that as we are about the rutabagas, some love it, some hate it.* I do not use the liver dressing when my Jewish friends come to dinner!