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Angie Stoll’s Chicken Liver Stuffing came from her grandmother. “She’s 75,” she says, “and she told me she’s been making this since she was 30. It’s her invention; she’s a great cook.

"If you use cream of chicken, cream of mushroom, or cream of celery soup, that's going to add a little moisture and creaminess to your stuffing," Mayes said. You can also add wine.

Why you should make this recipe Quick and Easy: This dish is both quick and easy to put together – make the stuffing, stuff the slits in the chicken and bake for less than 30 minutes.

Pour the chicken broth over the stuffing and stir well to combine. 5. Sprinkle on remaining poultry seasoning and stir. Bake the stuffing for 35-45 minutes, until the top is crispy and browned.