Liver and Ham Forcemeat for Stuffing

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take a calf's liver, or the livers of three or four turkeys, or geese; lay them in cold water, till ready to use them; cut with them the same quantity of fat ham or bacon; throw them into a saucepan, and let them fry a good brown; season with salt, pepper, spices, chopped mushrooms, parsley and three shallots. When soft, chop them fine, or else pass them through a sausage grinder. This recipe can be used for raised pies, or as an addition to turkey stuffing.