Grandma Bebe’s Chicken Liver and Mushroom Stuffing
Grandma Bebe’s stuffing is in the top left corner. Image by Paul Wagtouicz
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 schoenfein@forward.com or on Twitter, @LifeDeathDinner
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