Lois Renthal’s Stuffing

Posted by on Sep 25, 2013 in Miscellaneous

  • 1 cup pecans
  • 1 cup cooked and peeled mushrooms
  • ½ pound chicken livers
  • 2 tbsp butter
  • 1 cup finely chopped onions
  • 2 minced garlic cloves
  • 2 tsps fresh thyme
  • ½ cup chopped parsley
  • salt and pepper
  • 1 pound sausage meat
  • 2 eggs
  • 2 cups breadcrumbs

Place nuts on a baking sheet and bake until crisp.  Let cool.  Dice mushrooms.  Cut chicken livers into small pieces.  Melt butter in a large skillet over medium heat and add onions and garlic.  Add mushrooms when onions  are wilted.  Cook until mushrooms give up their liquid and it has evaporated.  Add liver, thyme, parsley, salt, and pepper.

Cook until liver changes color.  Add sausage meat, breaking up pieces with a spoon.  Add eggs and bread crumbs and blend.  Chop nuts and add.  Cover and cook over low heat until sausage is done.

You can also eliminate the bread crumbs and increase the liver and mushrooms.