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  Chicken livers 3
  Butter/Margarine 4 Tablespoon
  Soft breadcrumbs 2 Cup (32 tbs)
  Onion 2 Tablespoon, chopped
  Water 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon

1. Saute livers in butter or margarine, stirring often, in frying pan 5 minutes, or until livers lost their pink color.
2. Remove livers and chop, then add to bread crumbs in medium-sized bowl. Saute onion just until soft in same frying pan.
3. Stir water, Worcestershire sauce and salt into onions in the frying pan; pour over crumb mixture. Toss lightly to mix well. (Mixture will be crumbly, not wet.)

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Chicken Liver Stuffing Recipe