Grandma Bebe’s Chicken Liver and Mushroom Stuffing

Grandma Bebe’s stuffing is in the top left corner. Image by Paul Wagtouicz

By Liza Schoenfein November 20, 2016

This recipe comes from the grandmother of Marissa Lippert, who owns Nourish Kitchen + Table in the West Village. It’s available for pickup at the store through November 23 (while it lasts).

Lippert, a nutritionist and chef, is also making her Grandma Bebe’s apple-cranberry kuchen, which she says she thinks of as Jewish apple pie.

Grandma Bebe’s Stuffing

Serves 6-8 (adjust quantities as needed)

1–1½ loaves day-old bread (we use a wheat wheat-rye sourdough)
8 cloves garlic, smashed
3 sprigs rosemary
2 tablespoons plus 1 tablespoon extra virgin olive oil
¾ cup chopped celery
¾ cup chopped walnuts
3 broiled chicken livers, finely chopped
Fresh thyme
1 large yellow onion, chopped
¼ pound fresh cremini or button mushrooms, cleaned and quartered
Salt to taste
Cracked black pepper to taste
3 cups chicken broth (or more until stuffing reaches desired consistency)

1) Cut day-old bread into small chunks. Toss with garlic, rosemary and 2 tablespoons olive oil. Lightly toast. Discard rosemary and garlic. Pulse toasted bread in a food processor.

2) Saute celery, walnuts, chicken livers, thyme, onion and mushrooms. Season with salt and pepper. Mix breadcrumbs and sautéed ingredients in a large bowl, add chicken broth slowly to desired consistency. Bake in 13×9” dish at 350˚ F covered for 20 minutes, then 10 minutes uncovered.

More Thanksgiving Food Ideas

Liza Schoenfein is food editor at the Forward. Contact her at [email protected] or on Twitter, @LifeDeathDinner

Liza Schoenfein is a former food editor of the Forward and author of the blog Life, Death & Dinner. Follow her on Instagram @LifeDeathDinner.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

— Rachel Fishman Feddersen, Publisher and CEO