Marilyn Monroe was a Hollywood icon known for her beauty, talent, and unique sense of style. One thing that many people may not know about her is that she was also a skilled cook. In fact, one of her favorite recipes was a twist on a traditional stuffing dish that included liver and hard-boiled eggs. In this article, I will share my experience making this recipe, and why I believe it is a must-try for any fan of Marilyn Monroe or anyone looking for a new twist on a holiday classic.
The first thing that surprised me about this recipe was the inclusion of liver. I have to admit, I have never been a huge fan of liver. However, I have always been open to trying new things, and I was curious to see how the liver would enhance the flavor of the stuffing. I was pleasantly surprised by the rich, earthy flavor that the liver added to the dish. It was a perfect complement to the savory bread stuffing.
The next thing that caught my attention was the use of hard-boiled eggs. I have never thought of adding eggs to stuffing before, but it made perfect sense once I tasted the dish. The eggs added a nice texture to the stuffing, and also helped to bind the ingredients together.
The recipe itself was very easy to follow, and I had all of the ingredients on hand. I started by sautéing the liver in butter until it was cooked through. Then I added the onions, celery, and herbs, and sautéed them until they were softened. Next, I added the bread cubes and eggs, and mixed everything together until the bread was well coated with the butter and other ingredients.
After that, I put the stuffing in a baking dish and baked it in the oven for about 30 minutes. The end result was a delicious and savory stuffing that was packed with flavor. The combination of the liver, eggs, and herbs was truly a winning combination.
I would highly recommend this recipe to anyone looking for a new twist on a classic holiday dish. The addition of liver and eggs may seem unusual at first, but trust me, it is worth trying. Not only is it delicious, but it is also a great way to honor the memory of Marilyn Monroe, a true Hollywood icon.
In conclusion, I was pleasantly surprised by how much I enjoyed this recipe, and I will definitely be making it again in the future. It is a perfect addition to any holiday meal and is sure to impress guests. Give this recipe a try and see for yourself why Marilyn Monroe's stuffing recipe is a must-try.
Marilyn Monroe's Stuffing
Tailored from Fragments: Poems, Intimate Notes, Letters with the aid of Marilyn Monroe
Ingredients:
Sourdough, about 1 pound
½ pound chicken livers
½ pound ground beef (85% lean)
1 onion, medium white or yellow, finely chopped
4 stalks of celery, chopped
1 ½ cups flat-leaf parsley, finely chopped
2 tablespoons of each: fresh rosemary, fresh thyme, fresh oregano
1 bay leaf, fresh or dry, finely chopped
1 tablespoon salt, plus more to taste
1 tablespoon pepper
2 tablespoons poultry seasoning
1 cup parmesan cheese, grated
1 ½ cups of raisins or assorted dried fruit, chopped
1 ⅓ cups of mixed walnuts, chestnuts and pine nuts
2 hard-boiled eggs, chopped
Instructions:
Cut sourdough in half of and soak in cold water for 10 minutes. Remove from water, wring out and shred bread in a big blending bowl.
Convey a medium pot of salted water to a boil. Upload hen livers and boil for 8 minutes, skimming any impurities that rise to the top. Drain and cool. Even as the liver boils and cools, brown the ground red meat with a pinch of salt and pepper in a skillet with out a additional oil. Chop the cooled liver into small portions the size of the cooked ground pork portions. Add the browned beef and chopped liver to the big bowl with the torn sourdough.
Add all the relaxation of the prepared substances to the bowl and toss to mix thoroughly. If baking one by one, lightly butter or grease a nine x thirteen-inch baking dish and bake at 350 F for approximately forty five mins, till the pinnacle is lightly browned, visible onion portions are soft and any bread portions on the floor are dry and crisp. If stuffing into a chook or turkey, prepare your hen as favored and cook dinner based totally at the fowl's weight — retaining in thoughts that the stuffing temperature wishes to come back to one hundred sixty five F together with the fowl.
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