Noni Lucy's Italian Holiday Stuffing

Sandra McGrath


Every holiday that I make this, my guests boast about how good it is and proceed to ask me again and again how to make it.I don't mind rattling off the ingredients but when I mention the chicken livers the room gets quiet! Personally, that's what gives it the unique flavor but if you don't like it...leave them out.(you don't know what you're missing!) My grandmother used croutons but I have since used cubed stuffing mix (see below).

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25 Min
25 Min
Stove Top


1 c
chopped celery
2 lb
ground beef, cooked
1 lb
italian sausage meat, cooked
1 c
onions, diced
2 bag(s)
12 oz. cubed herb seasoned pepperidge farm stuffing(or country style or any flavor)
1-2 c
chicken broth
1 c
chicken livers,chopped
1 Tbsp
poultry seasoning or bells seasoning


1Start by sauteing the onions and celery in a little butter or oil.Add the chicken livers and cook until no longer pink.
2Cook the sausage and ground beef( if you haven't done so) and season with poultry seasoning.
3add croutons to a big bowl and wet with the chicken broth. Add all the other ingredients and mix well.Put this in a casserole and heat for about 25 minutes on 350 degree oven.If you want to stuff the turkey instead you can also finish it that way.

About Noni Lucy's Italian Holiday Stuffing

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: Italian
Hashtag: #holiday