Swiss Chard, Giblet, and Ham Stuffing

Name: Swiss Chard, Giblet, and Ham Stuffing
Yield: Makes 2 Cups
Cuisine: France
Ingredients: 2½ ounces ventrèche or pancetta; 3 ounces jambon de Bayonne, Serrano ham, or prosciutto; 3 chicken gizzards, trimmed; 4 medium-large Swiss chard leaves; 3 chicken hearts, trimmed; ¼ teaspoon Freshly ground pepper; ⅛ teaspoon of freshly grated nutmeg or ground allspice; 1½ tablespoons minced fresh chives; 1½ tablespoons finely chopped fresh flat-leaf parsley; 4 teaspoons flour; 1 large egg, lightly beaten; ½ small onion, peeled and quartered; 1 large shallot, peeled; ½ teaspoon salt; ⅔ cup milk; 2 cups cubed stale firm white bread, crustless; 2 chicken livers; Pinch of sugar

Preparation info

Makes
2
Cups

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Ingredients

2 chicken livers
2 cups cubed stale firm white bread, crustless
⅔ cup <

Europe
France
Main course

Method

Trim any yellow fat or green spots from the chicken livers. Soak them in ⅓ cup of the milk with the salt in the refrigerator for at least 3 hours. Drain, rinse, and pat dry.
In large saucepan of boiling salted water, blanch the Swiss chard leaves (save the stalks for another use) for 1 minute. Drain, rinse under cold running water until the water runs clear, and s