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Chapter:Stuffings and Forcemeat Recipes
Section:With Meat
Recipe:Shallot-Thyme-Black Olive Stuffing
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Shallot-Thyme-Black Olive Stuffing
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4 ounces slab bacon or pancetta, diced
4 shallots, minced
2 chicken livers (or turkey, guinea hen or other liver, if using to stuff a
  game bird)
1 tablespoon fresh thyme leaves
3/4 cup oil-cured meaty black olives, preferably from Provence, pitted and
  halved
Salt and freshly ground black pepper

Combine bacon and shallots in a large nonstick skillet. Turn heat to
medium-high and cook, stirring, until the bacon is crisp and the shallots
are wilted and lightly browned in the bacon fat. Using a slotted spoon,
lift out the bacon and shallots and set aside in a medium bowl.

In the same pan, sear the livers for a minute or two on each side over high
heat, just until crusty on the outside but pink in the middle. Remove to a
cutting board.

When the liver is cool enough to handle, chop it finely and add to the
bacon mixture. Add the thyme and olives and mix well. Season to taste with
salt and pepper.

YIELD: Enough stuffing for a 3-pound guinea hen or chicken. To use as a
Thanksgiving stuffing, multiply the recipe according to the size of your
turkey.

Adapted from "Bistro Cooking" by Patricia Wells
From: The New York Times