Sausage Stuffing for Chicken

Preparation info
  • 1½ to 2 cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 chicken liver, finely chopped
  • ¼ pound fresh sausage meat
  • 1 tablespoon

Method

Combine the chicken liver and sausage meat and cook until meat loses color. Mix with remaining ingredients.