Wine and Herb Stuffing

Name: Wine and Herb Stuffing
Yield: Enough for a 4-pound chicken
Ingredients: ½ cup butter; ¾ pound mushrooms, thinly sliced; ¼ cup chopped celery; ¼ cup Madeira; 1 chicken liver, coarsely chopped; 1½ tablespoons finely chopped shallots; ⅛ teaspoon freshly ground black pepper; 2 tablespoons chopped parsley; ½ teaspoon dried tarragon; ¼ teaspoon salt; ½ cup dry white bread crumbs

Preparation info

Enough for a
4 pound
chicken

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ cup butter
¾ pound mushrooms, thinly sliced
1½ tablespoo

Side dish

Method

Melt half of the butter. Add the mushrooms and shallots and sauté for about eight minutes, until tender. Place in a bowl.
Melt the remaining butter and sauté the chopped chicken liver for two minutes. Add it to the mushroom mixture.
Pour the wine into the skillet and bring to a boil, scraping to loosen the drippings. Reduce the liqui