Rice and Liver Stuffing
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1pound chicken livers
- 1turkey liver, chopped
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¾pound fresh mushrooms
- 2tablespoons butter
- ½cup finely chopped onion
- ⅓cup corn oil
- ¼cup dry sherry wine
- 4½cups cooked rice (see recipe)
- 1egg, lightly beaten
Nutritional analysis per serving (12 servings)
223 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 11 grams protein; 367 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
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.
- Step 3
Cut the mushrooms into quarters and slice them. There should be about six cups.
- Step 4
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.
- Step 5
Heat the oil in another heavy skillet and add the livers. Cook over very high heat, stirring frequently, about one and a half minutes.
- Step 6
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.
- Step 7
Stuff and roast the turkey. Heat the leftover stuffing separately in a skillet on top of the stove and serve with the carved turkey.
Private Notes