Grandma Bebe’s Chicken Liver and Mushroom Stuffing
Graphic by Angelie Zaslavsky
By Liza Schoenfein November 20, 2016
This recipe comes from the grandmother of Marissa Lippert, who owns Nourish Kitchen + Table in the West Village. It’s available for pickup at the store through November 23 (while it lasts).
Lippert, a nutritionist and chef, is also making her Grandma Bebe’s apple-cranberry kuchen, which she says she thinks of as Jewish apple pie.
Grandma Bebe’s Stuffing
Serves 6-8 (adjust quantities as needed)
1–1½ loaves day-old bread (we use a wheat wheat-rye sourdough)
8 cloves garlic, smashed
3 sprigs rosemary
2 tablespoons plus 1 tablespoon extra virgin olive oil
¾ cup chopped celery
¾ cup chopped walnuts
3 broiled chicken livers, finely chopped
Fresh thyme
1 large yellow onion, chopped
¼ pound fresh cremini or button mushrooms, cleaned and quartered
Salt to taste
Cracked black pepper to taste
3 cups chicken broth (or more until stuffing reaches desired consistency)
1) Cut day-old bread into small chunks. Toss with garlic, rosemary and 2 tablespoons olive oil. Lightly toast. Discard rosemary and garlic. Pulse toasted bread in a food processor.
2) Saute celery, walnuts, chicken livers, thyme, onion and mushrooms. Season with salt and pepper. Mix breadcrumbs and sautéed ingredients in a large bowl, add chicken broth slowly to desired consistency. Bake in 13×9” dish at 350˚ F covered for 20 minutes, then 10 minutes uncovered.
More Thanksgiving Food Ideas
Liza Schoenfein is food editor at the Forward. Contact her at [email protected] or on Twitter, @LifeDeathDinner
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