Liver Stuffing

Ingredients

• 1 pound high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 8 cups
• 1 stick butter
• 2 medium-sized onions, diced
• 3 ribs celery, diced
• 5 to 6 chicken livers
• 1 quart low-sodium store-bought or homemade chicken or turkey stock
• 1 teaspoon dried thyme
• 1 teaspooon dried rosemary
• 2 whole eggs
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves

Directions

1. Set your oven racks in the lower middle and upper middle positions, then heat the oven to 300 degrees F. Divide the bread across 2 rimmed baking sheets in an even layer. Bake until the cubes are dried all the way through, 30 to 40 minutes, switching the pans around and stirring the bread a few times as it bakes. Take the pans out and let the bread cool. Turn the oven up to 375 degrees F.
2. Melt 4 tablespoons butter in a saute pan set over medium-high heat. Stir in the diced onions and celery, then cook over medium heat until they have softened without taking on color, about 5 minutes. Transfer them out of the pan and keep them aside.
3. Blot the livers with a paper towel, then slice them into 2-inch pieces. Add 2 tablespoons butter to the same pan and melt it over high heat. Put in the livers and cook until they are nicely browned on 1 side, about 2 minutes. Turn them over and cook until the centers are medium rare, about 1 minute longer. Take the livers out of the pan, then pour in 1 cup of stock. Pull the pan off the heat.
4. Using a blender, food processor, or immersion blender, blend the livers with the liquid from the pan until mostly smooth, leaving a few small bits of liver. Set the mixture aside.
5. In a large bowl, whisk the remaining stock with the eggs and dried herbs until the mixture looks even. Whisk in the liver puree. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold in the dried bread cubes, onions, and celery.
6. Use some of the stuffing for the bird, if you like. For the rest, spoon it into a buttered 9- by 9-inch rectangular baking dish, cover the dish snugly with aluminum foil, and bake until an instant read thermometer inserted in the center registers 150 degrees F, about 45 minutes. Take off the foil and bake until the top is browned and crisp, about 10 minutes longer. Remove it from the oven, let it stand for 5 minutes, scatter the parsley over the top, and serve.