Shallot-Thyme-Black Olive Stuffing

1. 1

   Combine bacon and shallots in a large nonstick skillet.

2. 2

   Turn heat to medium-high and cook, stirring, until the bacon is crisp and the shallots are wilted and lightly browned in the bacon fat.

3. 3

   Using a slotted spoon, lift out the bacon and shallots and set aside in a medium bowl.

4. 4

   In the same pan, sear the livers for a minute or two on each side over high heat, just until crusty on the outside but pink in the middle.

5. 5

   Remove to a cutting board.

6. 6

   When the liver is cool enough to handle, chop it finely and add to the bacon mixture.

7. 7

   Add the thyme and olives and mix well.

8. 8

   Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.