Sure, Thanksgiving is the ultimate American holiday, but it took an Aussie restaurant — Williamsburg’s The Wombat — to save the tired ol’ traditional stuffing. In this scintilating recipe, chef Joe Pounds shares his trade secret: liver and myrtle (it’s an herb, silly!).
4 cups day-old bread, cubed
1 medium onion, chopped medium
4 ribs celery, chopped medium
1 small fennel bulb, chopped medium
1/2 ounce fresh thyme, chopped
1 tablespoon lemon myrtle
1 cup fresh chicken livers
salt, pepper and flour
1/4 cup butter
2 cups chicken stock
2 tablespoon chopped parsley (optional)
Mix salt, pepper and flour and dredge chicken livers in it. Sear livers in a deep pan until golden brown and medium rare inside (about two minutes). Set aside.
In the same pan, sweat the onion, celery and fennel in butter until transparent. Add thyme and lemon myrtle and cook for two minutes. Add the stock and bring to a quick boil.
Coursely chop the livers and mix with cubed bread in a mixing bowl or pot. Add the stock with vegetables and mix. Salt, pepper and parsley to taste.
Stuffed into the bird or baked separately (though add another 1/2 cup of chicken stock if you bake separately).
©2008 Community Newspaper Group
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