Rice and Liver Stuffing

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Pick over the livers.

3. 3

   Cut away and discard the tough connecting membranes.

4. 4

   Cut the chicken and turkey livers into small cubes.

5. 5

   Sprinkle with salt and pepper and set aside.

6. 6

   Cut the mushrooms into quarters and slice them.

7. 7

   There should be about six cups.

8. 8

   Heat the butter in a heavy skillet and add the onion.

9. 9

   Cook, stirring, until wilted.

10. 10

    Sprinkle with salt and pepper.

11. 11

    Add the mushrooms and cook, stirring, until mushrooms give up their liquid.

12. 12

    Continue cooking until the liquid evaporates.

13. 13

    Heat the oil in another heavy skillet and add the livers.

14. 14

    Cook over very high heat, stirring frequently, about one and a half minutes.

15. 15

    Add the livers to the mushrooms.

16. 16

    Stir and cook briefly.

17. 17

    Add the wine and cook briefly over high heat until the wine evaporates.

18. 18

    Add the rice and stir.

19. 19

    Add the egg, stirring.

20. 20

    Let cool.

21. 21

    Stuff and roast the turkey.

22. 22

    Heat the leftover stuffing separately in a skillet on top of the stove and serve with the carved turkey.

* Per serving · 4 servings · Values may vary.