Swiss Chard, Giblet, and Ham Stuffing

Preparation info
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Appears in

By Paula Wolfert

Published 1987

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


  1. 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.
  2. 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