This Thanksgiving Stuffing is the king of all Thanksgiving side dishes.
Butter an extra large casserole dish generously.
Tear the English Muffins, Bagels, Sweet Hawaiian Rolls, and French Sandwich Rolls into 1 to 1 1/2 inch pieces. Basically, you have about 20 cups of cubed bread. What we are looking for is a variety of different textures and flavors. Add the bread to the buttered baking dish.
Boil the chicken livers with 1 tablespoon of the salt in 1 cup water until the liver is cooked through. Allow to cool for a few minutes. Chop the liver and add it to the bread.
Melt the 8 tablespoons butter in a saucepan. Sauté the onion and celery on medium heat until just starting to get tender. Add to the bread and stir.
Add all of the additional ingredients (excluding the turkey drippings/juice). Stir until well incorporated.
Cover with a lid or foil and bake in a preheated oven at 350 degrees Fahrenheit for 2 hours, stirring every 30 minutes. Add a cup of the turkey dripping/juice after about 1 hour of cooking.
Bake another 30 minutes uncovered.