Liver Stuffing

I bake this in a buttered loaf pan.

Cut up the bread the day before mixing the dressing, or early morning and make later in the day. (See details below.)

Prep ahead - prep and measure the spices and parsley, chop the onions and celery, prep the liver. If you do all this the day before, things go quickly on “mixing” day.

Workflow: 1) bread is ripped up, dried a bit and then mixed with milk 2) the onion/celery is cooled after cooking and then mixed with beaten eggs and added to the bread 3) the cooked liver and chicken stock are then added

Timing: Three choices 1) Day before (or morning of) prep bread and make this later in the day; refrigerate overnight and bake the next day; or 2) (my pref) prep bread 3 days before; mix stuffing 2 days before; bake stuffing 1 day before, then refrigerate; on serving day, slice and warm. Tip: covering the slices stuffing with lettuce leaves allows it to warm up and stay moist - obviously, remove the wilted leaves before serving. 3) I have now begun to follow steps in #2 except that I make it well ahead of time. After baking, I let the stuffing cool completely, then slice and arrange in a dish, then cover it with plastic wrap and foil and freeze it. Thaw and heat - perfect! Timing: Three choices 1) Day before (or morning of) prep bread and make this later in the day; refrigerate overnight and bake the next day; or 2) (my pref) prep bread 3 days before; mix stuffing 2 days before; bake stuffing 1 day before, then refrigerate; on serving day, slice and warm. Tip: covering the slices stuffing with lettuce leaves allows it to warm up and stay moist - obviously, remove the wilted leaves before serving. 3) I have now begun to follow steps in #2 except that I make it well ahead of time. After baking, I let the stuffing cool completely, then slice and arrange in a dish, then cover it with plastic wrap and foil and freeze it. Thaw and heat - perfect!

1 loaf bread (see Notes)

½ cup milk (maybe a bit more?)

Please - take time to review the lengthy Notes below about bread. Buy the bread the day before mixing the stuffing. With the goal of salvaging as much of the loaf as possible, cut off the hard crunchy bits of the crust. It's not a problem if bits of the crust remain. Tear or cut bread into small bits - between 1/4 - 1/2" - smaller is better than larger! Sometimes, I leave it to dry overnight, covered with a tea towel. This year I prepped the bread early in the morning and spread it out on a tray, covered with a tea towel. It had dried just the right amount by late afternoon the same day I mixed the dressing. Please - take time to review the lengthy Notes below about bread. Buy the bread the day before mixing the stuffing. With the goal of salvaging as much of the loaf as possible, cut off the hard crunchy bits of the crust. It's not a problem if bits of the crust remain. Tear or cut bread into small bits - between ¼ to ½" - smaller is better than larger! Sometimes, I leave it to dry overnight, covered with a tea towel. This year I prepped the bread early in the morning and spread it out on a tray, covered with a tea towel. It had dried just the right amount by late afternoon the same day I mixed the dressing.

See Notes. Just before following the steps below, drizzle the bread bits with as little milk as necessary to slightly moisten it ( 1/2-1 cup milk - as needed) and squeeze bread to remove excess milk if you overdo it. Use a fork to fluff up the bread, making it ready for remaining ingredients. In other words, the bread should not be a solid lump. it may seem odd to sort of dry the bread and then add milk, but milk + bread = a panade = tenderness. (Confession - I once made it and totally forgot the milk step - hmmm still worked out fine, but I was just trying to do what my mother advised…) See Notes. Just before following the steps below, drizzle the bread bits with as little milk as necessary to slightly moisten it ( ½ to 1 cup milk - as needed) and squeeze bread to remove excess milk if you overdo it. Use a fork to fluff up the bread, making it ready for remaining ingredients. In other words, the bread should not be a solid lump. it may seem odd to sort of dry the bread and then add milk, but milk + bread = a panade = tenderness. (Confession - I once made it and totally forgot the milk step - hmmm still worked out fine, but I was just trying to do what my mother advised…)

4 TB butter

2 medium onion - chopped fine (about a cup)

½ cup celery - ideally leafy centre / hearts, chopped

In a frying pan over medium heat, cook the onions and celery in melted butter., until they become soft and the onions become translucent. Take care that the onions do not brown or become caramelized.

Remove onions and celery from pan and set aside - use the same pan to brown the liver. If you read ahead you’ll be adding this to the bread right after the eggs, so take care this is not so hot that it cooks the eggs.

2 TB butter

Directions at kitchenbliss.ca

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