Chicken Liver Stuffing
|Soft breadcrumbs||2 Cup (32 tbs)|
|Onion||2 Tablespoon, chopped|
|Worcestershire sauce||1 Teaspoon|
1. Saute livers in butter or margarine, stirring often, in frying pan 5 minutes, or until livers lost their pink color.
2. Remove livers and chop, then add to bread crumbs in medium-sized bowl. Saute onion just until soft in same frying pan.
3. Stir water, Worcestershire sauce and salt into onions in the frying pan; pour over crumb mixture. Toss lightly to mix well. (Mixture will be crumbly, not wet.)