RICE AND LIVER STUFFING
Provided by Craig Claiborne
Categories side dish
Time 30m
Yield About 8 cups
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 1 gram, TransFat 0 grams
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Kyazze Mahad
[email protected]Overall, I thought this stuffing was pretty good. It was easy to make and had a nice flavor. I would definitely make it again.
Ayanda Motha
[email protected]This stuffing is a bit bland for my taste. I would recommend adding some more herbs and spices.
Tharanga Fernando
[email protected]I love that this stuffing can be made ahead of time. It makes it so much easier to prepare a holiday meal.
Silky Bolt
[email protected]This stuffing is a bit time-consuming to make, but it's worth the effort. It's a special dish that's perfect for holidays or special occasions.
Tokdir Tokdir
[email protected]I've never been a big fan of stuffing, but this recipe changed my mind. It's so flavorful and moist, and it pairs perfectly with roasted chicken or turkey.
Khushbu Sajjad
[email protected]This stuffing is a great way to use up leftover liver. It's also a great way to get kids to eat liver without them even realizing it.
jason smith
[email protected]I wasn't sure how I would feel about the combination of rice and liver, but I was pleasantly surprised. The two flavors complement each other perfectly.
jibril ali
[email protected]This stuffing is a bit more expensive to make than some other recipes, but it's worth it. The flavor is amazing.
Khuram Ijazalo
[email protected]I love that this stuffing is made with healthy ingredients. It's a great way to get my family to eat more vegetables.
f4new1 Khan
[email protected]This stuffing is so versatile. I've used it in chicken, turkey, and even fish. It's always delicious.
Rashid Naz
[email protected]I'm not a very experienced cook, but I was able to make this stuffing without any problems. It turned out great!
Sudip Cb
[email protected]I made this stuffing for Thanksgiving dinner, and it was a huge success! Everyone loved it, even my picky uncle.
TOSTOS official
[email protected]This stuffing is so easy to make, and it's a great way to use up leftover rice. I also love that it can be made ahead of time, which makes it perfect for busy weeknights.
Mohamed Abahssain
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of liver, but I'm so glad I did! The liver flavor was subtle and not overpowering at all. In fact, it added a nice depth of flavor to the stuffing.
shakib Adnan
[email protected]I've made this stuffing recipe several times now, and it's always a hit. My family and friends love it.
Jael Mukoko
[email protected]This rice and liver stuffing was an absolute delight! The flavors were rich and savory, and the texture was perfect. I highly recommend it.