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Chicken Liver Stuffing

Many people grow up thinking the whole world stuffs Thanksgiving turkey the way their families do. And then they acquire in-laws and, along with them, the terrible knowledge that the whole world does not. Suddenly there's a weighty question of ... Read more

Total time: 1 hour 45 minutes | Makes 9 cups
  • 1 (1-pound) loaf day-old white bread, cut in cubes
  • 4 cups water
  • 1/2 pound chicken livers
  • 1/2 cup (1 stick) butter
  • 1 tablespoon salt
  • 1 onion, chopped
  • 1/2 cup chopped parsley
  • 1 1/2 cups chopped celery leaves
  • 2 1/2 cups chopped mushrooms
  • 1 teaspoon garlic powder or 1 minced clove garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 egg, slightly beaten
  • 1 tablespoon minced fresh sage

Step 1Soak bread in water.

Step 2Cook chicken livers in butter over medium heat, mashing livers while cooking. Add salt, onion, parsley, celery leaves and mushrooms and continue cooking until chicken livers are cooked and no longer pink and onion is soft. Add garlic powder, oregano and basil.

Step 3Squeeze water from wet bread and place bread in large bowl. Add egg and sage and mix well. Add cooked liver mixture.

Step 4Turn into greased 13x9-inch baking dish, cover tightly with foil, and bake at 375 degrees 30 minutes. Remove foil and bake another 15 minutes.

Note: Everybody liked the earthy flavors of liver and mushrooms in this easy stuffing. From Angie Stoll, Anaheim Hills.
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