Croatian Traditional Turkey Stuffing

1 pound loaf of sliced white bread
1 cup milk
1 cup warm water
2 tablespoons butter or margarine
1 small onion, chopped (about 1/2 cup)
2 tablespoons smoked bacon, chopped
1 cup fresh mushrooms, cut into thin slices
1 cup ham, chopped
1 turkey liver (or 2 chicken livers), cooked and finely chopped (about 1/2 cup)
1 tablespoon fresh sage, finely chopped, or 1 teaspoon dried
1 tablespoon fresh parsley, finely chopped, or 1 teaspoon dried
1 teaspoon vegeta
Kosher salt and freshly ground black pepper to taste


  • Dip bread, two slices at a time, lightly in milk and warm water mixture and squeeze out excess moisture.
  • Crumble bread coarsely into large bowl.
  • In a large, nonstick skillet over medium heat, melt butter. Add chopped bacon and onions. Cook, stirring occasionally, until softened (about 5 minutes).
  • Add mushrooms, cover, and cook, stirring occasionally, about 5 minutes. Add chopped ham and liver and cook for about next 3 minutes.
  • Add mushroom mixture to bread.
  • Add rest of the seasonings to bread mixture and mix well.
  • Cool and stuff turkey. 
NOTE: If you're not stuffing a turkey, moisten the stuffing with about 1/2 cup of chicken stock and put in a greased casserole dish. Bake at 350°F for about 40 to 45 minutes and serve as hot or cold meal with salad of your choice.