This simple old-fashioned bread stuffing recipe for turkey uses sage and onion along with poultry seasoning, which is key. Plus, it's kid-friendly too.
My mom learned the recipe from her mom who learned it working as a housekeeper/cook/maid in the 1930s. It used sage and poultry seasoning, which is key. My brother was the pickiest eater ever and he loves this stuffing, so it's kid-friendly too. —
Chop the liver into small pieces. In a large skillet over medium-high heat, melt the butter. Add the liver, celery, and onions and cook, stirring frequently, for 5 to 7 minutes, until the onions and celery are getting transparent. Transfer to the container with the bread. Mix with your hands until evenly distributed and moist. If the stuffing isn't sticky, add a splash more milk until it gets soft and gooey.
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