Marilyn Monroe’S Stuffing Recipe

Name: Marilyn Monroe’S Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb beef (ground round or other beef); 1 tablespoon cooking oil; 4 stalks celery, chopped; 1 large onion, chopped; 2 cups chopped curly parsley; 2 eggs, hard boiled, chopped; 1 1/2 cups raisins; 1 cup parmesan cheese, grated; 1 1/4 cups chopped walnuts (or pine nuts or roasted chestnuts); 2 teaspoons dried crushed rosemary; 2 teaspoons dried crushed oregano; 2 teaspoons dried crushed thyme; 3 bay leaves; 1 tablespoon poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nu); 1 tablespoon kosher salt, plus more to taste; 1 tablespoon pepper

Servings: persons

1/2 lb beef (ground round or other beef)
1 tablespoon cooking oil
4 stalks celery, chopped
1 large onion, chopped
2 cups chopped curly parsley
2 eggs, hard boiled, chopped
1 1/2 cups raisins
1 cup parmesan cheese, grated
1 1/4 cups chopped walnuts (or pine nuts or roasted chestnuts)
2 teaspoons dried crushed rosemary
2 teaspoons dried crushed oregano
2 teaspoons dried crushed thyme
3 bay leaves
1 tablespoon poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nu)
1 tablespoon kosher salt, plus more to taste
1 tablespoon pepper

1
Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.
2
Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.
3
In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.
4
In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing.

1047

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 lb beef (ground round or other beef), 1 tablespoon cooking oil, 4 stalks celery, chopped, 1 large onion, chopped, and more.

Yes, Marilyn Monroe’S Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marilyn Monroe’S Stuffing

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