Chicken Liver Stuffing Recipe 385

Steps:

• Soak bread in water. Cook chicken livers in butter over medium heat, mashing livers while cooking. Add salt, onion, parsley, celery leaves and mushrooms and continue cooking until chicken livers are cooked and no longer pink and onion is soft. Add garlic powder, oregano and basil. Squeeze water from wet bread and place bread in large bowl. Add egg and sage and mix well. Add cooked liver mixture. Turn into greased 13- by 9-inch baking dish, cover tightly with foil, and bake at 375 degrees 30 minutes. Remove foil and bake another 15 minutes. This recipe yields 9 cups. Each 1/2-cup serving: 159 calories; 618 mg sodium; 69 mg cholesterol; 7 grams fat; 20 grams carbohydrates; 5 grams protein; 1.63 grams fiber.

Steps:

• In a small skillet, heat oil over medium heat; add livers and cook, stirring, 1 to 2 minutes. Place in a large bowl along with breadcrumbs, ham, garlic, parsley, sage, red pepper, and nutmeg (or allspice); mix well. Season with salt and pepper; stir in egg until well combined.

Steps:

• For the pate: Coat a large saute pan with olive oil and add the capers, anchovies and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.
• Add the chicken livers, turn the heat to high and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook until the wine has reduced by half, 4 to 5 more minutes; the mix will still be pretty soupy.
• Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Set aside to cool completely. Put into a pastry bag.
• For the game hens: Place the game hens on a clean work surface. Loosen the skin under the breast, legs and thighs and, using the pastry bag, stuff the chicken liver pate under the skin. Set aside.
• Preheat the oven to 400 degrees F.
• Drizzle the game hens with olive oil and sprinkle with salt and pepper. Add the fennel pollen, crushed red pepper flakes and lemon zest. Place the whole shootin' match in the oven for about 20 minutes. Remove from the oven, turn on the broiler and place under the broiler. Broil for 2 to 3 minutes. Remove the pans from the oven. Check the game hens for doneness; they should be cooked through but still succulent and juicy. Let rest for about 5 minutes.
• Remove the game hens from the pan. Cut the game hens in half and separate the breasts from the dark meat. Each plate gets half a game hen. Reserve on a large platter.
• Remove the excess fat from the saute pan and add the chicken stock, white wine and rosemary. Cook over high heat until the liquid has reduced by more than half. Taste and season with salt. Finish the sauce with the butter.
• Spoon the juices over over the game hens. Garnish with the chives. Tastes like chicken!

Steps:

• Preheat the oven to 350 degrees.
• Pick over the livers. Cut away and discard the tough connecting membranes. Cut the chicken and turkey livers into small cubes. Sprinkle with salt and pepper and set aside.
• Cut the mushrooms into quarters and slice them. There should be about six cups.
• Heat the butter in a heavy skillet and add the onion. Cook, stirring, until wilted. Sprinkle with salt and pepper. Add the mushrooms and cook, stirring, until mushrooms give up their liquid. Continue cooking until the liquid evaporates.
• Heat the oil in another heavy skillet and add the livers. Cook over very high heat, stirring frequently, about one and a half minutes.
• Add the livers to the mushrooms. Stir and cook briefly. Add the wine and cook briefly over high heat until the wine evaporates. Add the rice and stir. Add the egg, stirring. Let cool.
• Stuff and roast the turkey. Heat the leftover stuffing separately in a skillet on top of the stove and serve with the carved turkey.