Chicken Liver and Mushroom Dressing

Directions

1. In 6 quart Dutch oven, heat 1/2 cup water and 1/4 cup butter until butter is melted. Remove from heat.
2. Add stuffing mix; toss to mix well.
3. Wash chicken livers; pat dry with paper towels.
4. In remaining butter in skillet saute livers 5 minutes or until no longer pink. Remove from skillet and chop coarsely. Add to stuffing mixture.
5. In same skillet, saute onion and mushrooms until onion is golden, about 5 to 7 minutes. Add parsley and marjoram. Add to stuffing mixture; toss lightly until well mixed.
6. Use to fill a prepared turkey. Makes 12 cups, enough to stuff a 16 pound turkey.