Melt 4 tbsp. butter in a large saucepan over medium heat.
2.
Add the diced celery and onion and cook until soft.
3.
Remove from heat.
4.
In a separate pan, melt 1 tbsp. butter. Add 1/2 cup onions. Once the onions begin to sweat, saute the turkey liver and gizzards. When cooked, remove from heat and dice.
5.
Add the liver and gizzards, broth, and stuffing to the large saucepan. Mix lightly.
6.
Using an ice cream scoop, scoop stuffing balls on a baking sheet.
7.
Bake in oven while turkey is roasting, about 20 minutes, until they are browned on the outside but moist inside.
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By
Mary
