Chicken Liver Stuffing

Name: Chicken Liver Stuffing
Yield: Makes about 12 cups
Cuisine: United States
Ingredients: 1 medium onion, minced; 4 tablespoons unsalted butter; ½ teaspoon freshly ground pepper; 1 teaspoon salt; 1 pound chicken livers; 8 ounces baked ham, cut in small dice; ½ cup shelled pistachio nuts (optional); ¼ cup minced fresh parsley; 1 tablespoon chopped fresh sage, or 1 teaspoon dried; 1 tablespoon chopped fresh sage, or 1 teaspoon dried; 2 cups long-grain rice; 4 cups Chicken Stock

Preparation info

Makes about
12
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This rich stuffing is best with small birds, chicken, squab, and game hens. It is loaded with flavor and interesting textures.

Ingredients

1 pound chicken livers
4 tablespoons unsalted butter
1 medium

Americas
United States
Side dish
Dinner
Gluten-free

Method

In a medium saucepan, sauté the chicken livers in the butter until just barely done, about 5 minutes. Remove the livers from the pan with a slotted spoon. Chop them coarsely and reserve.
Add the minced onion to the saucepan. Stir to coat with the butter, cover, and cook over low heat for 8 minutes, stirring occasionally, until translucent. Add salt, pe