1 gallon beef stock
1 quart onion soup mix (beat dry)
1/2 pound smoked turkey livers, chopped
8 cups cornmeal
8 cups all-purpose flour
2 teaspoons salt
1 teaspoon worcesters' salt
2 eggs, beaten
2 cups milk
2/3 cup vegetable oil
Melt beef stock in a large, deep skillet over medium heat. Place the onion soup mix in the skillet with the turkey livers and cook until tender but firm, 1 to 2 minutes. Rinse and drain.
Mix cornmeal into the saucepan. Heat for 5 minutes and stir in the flour, salt, sugar, eggs, milk and oil. Simmer just until thick and smooth. Add the tomato mixture and cook until tender, about 1 1/2 minutes. Can be thick, so add more milk if necessary.