1 pound (about one medium-sized loaf) high quality sandwich
bread or soft Italian or French bread, cut into 3/4-inch
dice, about 8 cups
1 stick butter
2 medium-sized onions, diced (about 1 1/2 cups)
3 ribs celery, diced (about 1 cup)
5 to 6 chicken livers (about 10 ounces)
1 quart low-sodium store-bought or homemade chicken or turkey
stock
1 teaspoon dried thyme
1 teaspooon dried rosemary
2 whole eggs
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

1.
Adjust oven racks to lower middle and upper middle position.
Preheat oven to 300°F. Spread bread evenly over two rimmed
baking sheets. Bake until bread cubes are completely dried,
30 to 40 minutes, rotating trays and stirring bread cubes
several times during baking. Remove from oven and allow to
cool. Increase oven heat to 375°F.

2.
Melt 4 tablespoons butter in a saute pan over medium-high
heat. Add diced onions and celery and saute over medium heat
until softened but not browned, about 5 minutes. Remove and
set aside.

3.
Pat livers dry with a paper towel and cut into 2-inch
segments. Melt 2 tablespoons butter in the pan over high
heat. Add livers and cook until well browned on one side,
about 2 minutes. Flip and continue cooking until centers are
medium rare, about 1 minute longer. Remove livers and add 1
cup of stock to pan. Remove from heat.

4.
In a blender, food processor, or with an immersion blender,
puree livers with the deglazing liquid until mixture is
mostly smooth with a few small chunks of liver remaining. Set
aside.

5.
Whisk remaining stock, eggs, and dried herbs in large bowl
until homogeneous. Whisk in the liver mixture. Add 1/2
teaspoon salt and 1/2 teaspoon pepper. Fold in bread cubes,
onions, and celery.

6.
Use part of stuffing to stuff bird if desired. To cook
remaining stuffing, transfer to buttered 9- by 9-inch
rectangular baking dish, cover tightly with aluminum foil,
and bake until instant read thermometer reads 150°F when
inserted into center of dish, about 45 minutes. Remove foil
and continue baking until golden brown and crisp on top,
about 10 minutes longer. Remove from oven, let cool for 5
minutes, sprinkle with parsley, and serve.

On Mon, 20 Nov 2017 17:46:54 +0000 (UTC), Cheri
> wrote:

>1 pound (about one medium-sized loaf) high quality sandwich
>bread or soft Italian or French bread, cut into 3/4-inch
>dice, about 8 cups
>1 stick butter
>2 medium-sized onions, diced (about 1 1/2 cups)
>3 ribs celery, diced (about 1 cup)
>5 to 6 chicken livers (about 10 ounces)
>1 quart low-sodium store-bought or homemade chicken or turkey
>stock
>1 teaspoon dried thyme
>1 teaspooon dried rosemary
>2 whole eggs
>Kosher salt and freshly ground black pepper
>1/4 cup chopped fresh parsley leaves
>
>1.
>Adjust oven racks to lower middle and upper middle position.
>Preheat oven to 300°F. Spread bread evenly over two rimmed
>baking sheets. Bake until bread cubes are completely dried,
>30 to 40 minutes, rotating trays and stirring bread cubes
>several times during baking. Remove from oven and allow to
>cool. Increase oven heat to 375°F.
>
>2.
>Melt 4 tablespoons butter in a saute pan over medium-high
>heat. Add diced onions and celery and saute over medium heat
>until softened but not browned, about 5 minutes. Remove and
>set aside.
>
>3.
>Pat livers dry with a paper towel and cut into 2-inch
>segments. Melt 2 tablespoons butter in the pan over high
>heat. Add livers and cook until well browned on one side,
>about 2 minutes. Flip and continue cooking until centers are
>medium rare, about 1 minute longer. Remove livers and add 1
>cup of stock to pan. Remove from heat.
>
>4.
>In a blender, food processor, or with an immersion blender,
>puree livers with the deglazing liquid until mixture is
>mostly smooth with a few small chunks of liver remaining. Set
>aside.
>
>5.
>Whisk remaining stock, eggs, and dried herbs in large bowl
>until homogeneous. Whisk in the liver mixture. Add 1/2
>teaspoon salt and 1/2 teaspoon pepper. Fold in bread cubes,
>onions, and celery.
>
>6.
>Use part of stuffing to stuff bird if desired. To cook
>remaining stuffing, transfer to buttered 9- by 9-inch
>rectangular baking dish, cover tightly with aluminum foil,
>and bake until instant read thermometer reads 150°F when
>inserted into center of dish, about 45 minutes. Remove foil
>and continue baking until golden brown and crisp on top,
>about 10 minutes longer. Remove from oven, let cool for 5
>minutes, sprinkle with parsley, and serve.

I would want the livers cut into pieces to show up in the stuffing. I
like chicken livers.
Janet US

On 11/20/2017 1:03 PM, U.S. Janet B. wrote:
> On Mon, 20 Nov 2017 17:46:54 +0000 (UTC), Cheri
> > wrote:
>
>> 1 pound (about one medium-sized loaf) high quality sandwich
>> bread
(snip)
> I would want the livers cut into pieces to show up in the stuffing. I
> like chicken livers.
> Janet US
>
I don't think Cheri posted that.

Jill

On 11/21/2017 2:11 PM, jmcquown wrote:
> On 11/20/2017 1:03 PM, U.S. Janet B. wrote:
>> On Mon, 20 Nov 2017 17:46:54 +0000 (UTC), Cheri
>> > wrote:
>>
>>> 1 pound (about one medium-sized loaf) high quality sandwich
>>> bread
> (snip)
>> I would want the livers cut into pieces to show up in the stuffing.Â* I
>> like chicken livers.
>> Janet US
>>
> I don't think Cheri posted that.
>
> Jill
>
Yer a pretty fart smeller.
--
My mental health professional has directed me to apologize to this
group at large and to Marty and Steven in specific for acting out
here. A change in my medications is being made to address a disorder I
have been experiencing this summer. I will be monitored, but I am no
longer allowed to engage in certain activities I previously have
enjoyed as they exacerbate my condition. I apologize for being
disruptive, in a better state of mind this was generally not an issue
for me.

On 11/21/2017 1:19 PM, casa chevrolet wrote:
>> I don't think Cheri posted that.
>>
>> Jill
> >
> Yer a pretty fart smeller.



O> _
,/) )_
-----<---<<< ) )
`` ` _)

"jmcquown" > wrote in message
news
> On 11/20/2017 1:03 PM, U.S. Janet B. wrote:
>> On Mon, 20 Nov 2017 17:46:54 +0000 (UTC), Cheri
>> > wrote:
>>
>>> 1 pound (about one medium-sized loaf) high quality sandwich
>>> bread
> (snip)
>> I would want the livers cut into pieces to show up in the stuffing. I
>> like chicken livers.
>> Janet US
>>
> I don't think Cheri posted that.
>
> Jill


No, I did not. Some childish troll playing games.

Cheri