Note: Recipe can be easily doubled. If doubled, bake in a 9- by 13-inch baking dish.
About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.
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About This Recipe
|Active time:||45 minutes|
|Total time:||2 1/2 hours|
|Special equipment:||3 quart saute pan, one 9 by 9 inch baking dish|
|This recipe appears in:||The Nasty Bits: Liver Stuffing|
- 1 pound (about one medium-sized loaf) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 8 cups
- 1 stick butter
- 2 medium-sized onions, diced (about 1 1/2 cups)
- 3 ribs celery, diced (about 1 cup)
- 5 to 6 chicken livers (about 10 ounces)
- 1 quart low-sodium store-bought or homemade chicken or turkey stock
- 1 teaspoon dried thyme
- 1 teaspooon dried rosemary
- 2 whole eggs
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
Adjust oven racks to lower middle and upper middle position. Preheat oven to 300°F. Spread bread evenly over two rimmed baking sheets. Bake until bread cubes are completely dried, 30 to 40 minutes, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 375°F.
Melt 4 tablespoons butter in a saute pan over medium-high heat. Add diced onions and celery and saute over medium heat until softened but not browned, about 5 minutes. Remove and set aside.
Pat livers dry with a paper towel and cut into 2-inch segments. Melt 2 tablespoons butter in the pan over high heat. Add livers and cook until well browned on one side, about 2 minutes. Flip and continue cooking until centers are medium rare, about 1 minute longer. Remove livers and add 1 cup of stock to pan. Remove from heat.
In a blender, food processor, or with an immersion blender, puree livers with the deglazing liquid until mixture is mostly smooth with a few small chunks of liver remaining. Set aside.
Whisk remaining stock, eggs, and dried herbs in large bowl until homogeneous. Whisk in the liver mixture. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold in bread cubes, onions, and celery.
Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9- by 9-inch rectangular baking dish, cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with parsley, and serve.