Rice and Liver Stuffing

Ingredients

• 1 pound chicken livers
• 1 turkey liver, chopped
• Salt to taste, if desired
• Freshly ground pepper to taste
• ¾ pound fresh mushrooms
• 2 tablespoons butter
• ½ cup finely chopped onion
• ⅓ cup corn oil
• ¼ cup dry sherry wine
• 4 ½ cups cooked rice (see recipe)
• 1 egg, lightly beaten

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    266 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 13 grams protein; 222 milligrams cholesterol; 137 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 8 cups

Preparation

1. Preheat the oven to 350 degrees.
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.
3. Cut the mushrooms into quarters and slice them. There should be about six cups.
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.
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.
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.
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.

30 minutes