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1
Note I used a large and deep disposable aluminum foil roasting pan for this recipe.
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Heat two skillets on your stove, on medium heat.
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Into one skillet add the canola oil and let it come to temperature.
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Once heated for a few minutes, add the pureed chicken livers and mushrooms, and give a good stir.
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Into the other skillet, add the chopped bacon.
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Cook the livers only for a few minutes, stirring along the way, then remove the skillet from the heat and set the livers into a bowl.
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Cook the bacon, just until slightly crisp, then strain some of the bacon fat, reserving for later use if you want.
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Into the skillet with the slightly cooked bacon, add the chopped kale and water.
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Continue cooking until the kale gets nice and wilted, about 12 minutes.
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Remove from heat.
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Preheat your oven to 325 F. Once heated, add the sour dough bread cubes and stuffing mix to a baking sheet (or two) and place into the oven, cooking for about 12 minutes or until the bread is nice and golden crisp.
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12
Heat the skillet used for the chicken livers on medium high heat.
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Then add the Jimmy Dean sausage.
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Cook the sausage until nice and crisp, about 10 minutes.
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Once cooked, place into a bowl and set the sausage to the side.
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Into your large skillet, add the butter.
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Cook on medium heat and let the butter melt.
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Add the onions, garlic, parsley, fresh herbs, and celery.
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Cook for about 10 minutes or until everything is nice and tender.
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Season with the salt and pepper.
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Into the large disposable roasting pan, add the bread cubes and stuffing mix, bacon and kale mixture, liver and mushrooms, raisins and sausage.
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Give this a good mix, making sure you incorporate all of the ingredients.
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Next, ladle in the warm chicken stock.
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You want to make sure the mixture gets softened, but not mushy.
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25
You dont want mush.
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Cover the pan with foil.
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Put the stuffing pan into the heated oven and cook for 30 minutes.
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Next, uncover the pan and cook for an additional 15 minutes so the top gets a bit crisp.
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29
The end result is pretty flipping amazing.
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30
You get sweet and savory, and great texture all around.
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This is my go to stuffing recipe and its one that I crave during the fall and winter months.
