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Unusual meaning......?

Frankly, with a legacy dish like chopped liver, classic is the way to go.

I don't have the recipe because I loathe liver, but my mother used to mix chopped liver with various ground meats, poultry (depending what type she was making) and make dumplings for broth soups.

That sounds really interesting. I'm curious to hear more.
I also wonder if something is out there that combines maybe chicken livers with mushrooms or lentils.........

Where did you find the recipe with the apple?

Liver Dumpling Soup from "Nourishing Traditions" by Sally Fallon:
1/2 lb liver
2 cups bread crumbs
1 egg, lightly beaten
1/4 cup melted butter
grated rind of 1 lemon
1 tablespoon finely chopped parsley
1 small onion, finely chopped
2 cloves garlic, peeled & mashed
1 tsp sea salt
6 cups beef stock (preferably home made)

Remove any veins from the liver and place in a food processor. Pulse a few times to grind it. meanwhile, soak bread crumbs in egg and melted butter. Place bread crumb mixture and all other ingredients, except stock, in processor and process until well mixed. Form into 6 large balls or 12 small ones. Carefully place dumplings in boiling stock, reduce heat and simmer for 10 - 15 minutes. To serve, place 1 or 2 dumplings in individual soup bowls and ladle stock over the dumplings.

Enjoy!

A classic in Jewish cuisine. My mother often made it with lots of chicken fat and onions with a smooth consistency from beng put through her food grinder. I used to buy the chppped liver already prepared (from Meal Mart in Brooklyn) but I embelished it with more diced onion and almond slices both sauted in oil.

Let me dig up that recipe up, this is a real old Viennese recipe, other then myself everyone else loved them.

I don't have any idea where I saw the recipe. I read a LOT and this was a couple of years ago. However, what I'd do is take a standard CL recipe (my darling late MIL always browned her onions slightly and hers was divine) and stir in Granny Smith apple, probably not peeled, that I'd diced in quarter-inch pieces after I'd put everything else in. Mr. Meatloaf's family has always liked their CL spreadable, not crumbly, so it should hold together.

@katyss- this is her cheicken liver dumps that go with her chicken soup which I can give you as well.....It's different lol. Then I will look for a pork one after that she made. These are small dumps a little small dumps and they make about 30 to 35, they are called Leberknodels;
2 slices stale white bread (including crusts) or 3 dinner rolls
1/4 c milk
1/4 pound chicken livers
1 tbls unsalted butter
1/4 cup finely chopped red or yellow onions
2 egg whites lightly beaten
1/2 tsp salt (mom uses Kosher)
Freshly ground pepper
1 tsp. finely chopped parsley (mom uses flat leaf)
1/2 to 1 cup day bread crumbs

Soak the bread or buns in the milk for about 5 min., then squeeze them dry. Run the bread and chicken livers together through a grinder, Cuisanart or chop them together w/knife till finely chopped. Iiiin skillet, melt the butter. When butter foams add the onions. Suate till lightly colored about 8 minutes, then add them to the the bread/liver. Sitr in the egg whites, salt, pepper and parsley. Add 1/2 c bread crumbs, mix and form into 1 test ball a little smaller then golf balls, If the the ball is too moist add more crumbs so that it holds together firmly, add more crumbs till as needed. Dust hands with flour and form all the mixture into balls about 1 inch dumps. Bring the chicken broth to boil then reduce to meduim and drop one by one the dumps into the broth. boil uncovered till the dumps rise to the top. then reduce to low and let simmer for about 5 minutes. Makes about 4 to 5 servings. If you make this please let me know how it turns out. Next I will get the pork recipe dumps for you..

pjracz10- that would be great. thanks!! hey, would you mind emailing me at ksonders@hotmail.com?