We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Bacon-Wrapped Chicken Liver Stuffing
Holiday 2016
Chicken liver is a winning addition to traditionally flavoured stuffing. Its presence here is subtle and seriously delicious beside the smoky bacon wrapping. This recipe is a favourite at my place—it can be made a few days in advance and reheated once your turkey is out of the oven, dispensing with a bit of juggling on the big day.
Serves 10
¼ cup (60 mL) butter
2 onions, chopped
1 cup (250 mL) finely diced celery, about 2 large stalks
½ lb (250 g) chicken livers (about 4), cleaned and finely chopped
2 tsp (10 mL) dried rubbed sage
1 tsp (5 mL) ground dried rosemary
1 tsp (5 mL) dried rubbed thyme
¼ cup (60 mL) finely chopped celery leaves
2 tbsp (30 mL) finely chopped parsley
8 cups (2 L) coarse fresh bread crumbs (see TIP)
2 eggs
1 cup (250 mL) turkey or chicken stock
¾ tsp (4 mL) salt
½ tsp (2 mL) freshly ground black pepper
12 slices bacon
1 Heat butter in a large skillet over medium heat; stir in onion and celery and cook until onion is translucent but not browned, about 4 minutes. Remove with a slotted spoon to a large mixing bowl.
2 Return skillet to heat, add livers and cook for about 2 minutes or until no longer pink. Sprinkle dried and fresh spices and herbs over liver, stir, and add to bowl along with onion mixture. Stir in bread crumbs.
3 In a separate bowl, whisk together eggs, stock, salt and pepper. Pour over bread mixture and stir to combine.
4 Preheat oven to 375°F (190°C).
5 Line a large loaf tin crosswise with 7 slice s of bacon; arrange slightly overlapping with the ends hanging over sides. Cut 3 of the remaining slices in half, and arrange over ends, once again slightly overlapping each other and the previously arranged crosswise slices. Pack stuffing into tin, fold ends of bacon up and over stuffing (stuffing will not be completely covered), and arrange final 2 slices of bacon lengthwise to cover.
6 Place on a baking sheet and bake for 30 to 35 minutes or until bubbling and edges of bacon next to pan are golden and crisp. Remove from oven and immediately turn pan on its side, still on baking sheet, to drain excess rendered bacon fat. Remove to a rack to cool for 1 hour; turn out directly onto platter if serving straight away, otherwise store in fridge, covered, for up to 3 days. When ready to serve, turn out onto an ovenproof dish and reheat in a 400°F (200°C) oven for 15 minutes while your turkey is resting. Use a serrated bread knife to slice into 10 equal pieces.
Serves 10
