|Name:||Cornbread Stuffing II||Contributor:||Diana Tracy|
|Description:||Cornbread Stuffing II||Posted:||2005-11-11|
|Key words:||livers, Madeira||Category:||Other|
|Ingredients:||3 c toasted, cubed day old (0r so)white (homemade is best for this) bread
-----(toast in slow 250deg oven until lightly browned)
7 c crumbled cornbread
1/2 c chopped parsley
2 tsp fresh thyme
Salt and pepper to taste
3 chicken livers
1/3 c Madeira
1/2 c butter
2 c finely chopped onions
1 c chopped celery
2 Tbsp heavy cream
1 small egg
|Preparation:||Mix bread, cornbread and associated ingredients, salt and pepper to taste.
Marinate turkey liver and chicken livers in Madeira for 1 hour.
Drain and reserve wine.
Cut livers into 1" (approx) pieces.
In heavy skillet saute livers in butter for 5 minutes.
Remove with a slotted spoon and put in blender (or through grinder.)
Add finely chopped onions to pan and saute 5 minutes.
Add chopped celery to onions and saute 1 minute more.
Add onion and celery mix to bread mixture and toss together.
Deglaze the pan with the reserved Madiera and reduce the mixture to about 2 Tbsp and add this to the livers (or dump the livers back in the pan).
Add heavy cream and egg to the livers and mix well.
Combine with bread mixture and stuff turkey when cool.
|Notes:||Here's another one that I had at sweetie's folks 35 years ago. It's from Gourmet Magazine. I remember it as being quite good.|