Liver Stuffing

Name: Liver Stuffing
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 1 stick butter; 237 milliliters ribs celery, diced (about; 283 grams to 6 chicken livers (about; 1 teaspoon dried thyme; 59 milliliters chopped fresh parsley leaves; 454 grams (about one medium loaf) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 8 cups; 4 servings Kosher salt and freshly ground black pepper; 355 milliliters medium onions, diced (about; 1 teaspooon dried rosemary; 946 milliliters low-sodium store-bought or homemade chicken or turkey stock; 2 whole eggs

Liver Stuffing might be just the side dish you are searching for. One portion of this dish contains approximately 31g of protein, 71g of fat, and If you have parsley leaves, teaspooon rosemary, to 6 chicken livers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Adjust oven racks to lower middle and upper middle position. Preheat oven to 300°F.

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Oven

Spread bread evenly over two rimmed baking sheets.

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Spread

Bread

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Baking Sheet

Bake until bread cubes are completely dried, 30 to 40 minutes, rotating trays and stirring bread cubes several times during baking.

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Bread Cubes

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Oven

Remove from oven and allow to cool. Increase oven heat to 375°F.

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Oven

Melt 4 tablespoons butter in a saute pan over medium-high heat.

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Butter

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Frying Pan

Add diced onions and celery and saute over medium heat until softened but not browned, about 5 minutes.

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Celery

Onion

Remove and set aside.

Pat livers dry with a paper towel and cut into 2-inch segments. Melt 2 tablespoons butter in the pan over high heat.

Ingredients you will need

Butter

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Paper Towels

Frying Pan

Add livers and cook until well browned on one side, about 2 minutes. Flip and continue cooking until centers are medium rare, about 1 minute longer.

Remove livers and add 1 cup of stock to pan.

Ingredients you will need

Stock

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Frying Pan

Remove from heat.

In a blender, food processor, or with an immersion blender, puree livers with the deglazing liquid until mixture is mostly smooth with a few small chunks of liver remaining. Set aside.

Ingredients you will need

Liver

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Immersion Blender

Food Processor

Blender

Whisk remaining stock, eggs, and dried herbs in large bowl until homogeneous.

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Dried Herbs

Stock

Egg

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Whisk

Bowl

Whisk in the liver mixture.

Ingredients you will need

Liver

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Whisk

Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold in bread cubes, onions, and celery.

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Bread Cubes

Celery

Onion

Pepper

Salt

Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9- by 9-inch rectangular baking dish, cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes.

Ingredients you will need

Stuffing