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homemade stuffing
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5 from 1 vote

Homemade stuffing with liver pâté

This homemade stuffing is absolutely the best you will ever make. Full of flavors, herbs and incredibly easy to make. It can be used to stuff the bird; chicken or turkey, or baked on the side as a dressing.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American, European
Keyword: liver stuffing, stuffing, thanksgiving stuffing, turkey stuffing
Servings: 12 servings
Calories: 270kcal
Author: Julia

Ingredients

  • 5 medium brown mushrooms sliced
  • 1 small onion finely chopped
  • 12 slices toast
  • ¾ cup (200 ml) warm milk
  • 3 large eggs
  • 4 tablespoons (55 g) soft butter
  • 3 cans (375 g) pork liver pate
  • 1 cup roasted peanuts
  • 2 tablespoon parsley cut finely
  • ⅓ teaspoon pepper
  • ½ teaspoon salt
  • 2 tablespoons (30 g) Italian seasoned breadcrumbs
  • 2 tablespoons (30 g) soft butter for buttering the baking dish
  • 2 tablespoons (30 g) soft butter for the top of the suffing

Instructions

  • Preheat large skillet over medium heat and add butter. Wait until it melts and add chopped onions. Sauté the onions until translucent and then add the sliced mushrooms. It will take about 7-10 minutes until onions are well caramelized and mushrooms browned. Set them aside.
    5 medium brown mushrooms, 1 small onion
  • Cut the white toast in cubes and place them in a large bowl, set aside. In another medium bowl, reheat the milk to room temperature 22 C/ 71 F. Crack the eggs into the milk and whisk well until milk and eggs are combined. Pour the milk with eggs over the toast cubes. Add the remaining ingredients: pork liver pâté, seasoned breadcrumbs, chopped parsley, salt and pepper, soft butter, roasted peanuts and sauté mushrooms with onion. Mix all these ingredients together with spatula or spoon.
    12 slices toast, ¾ cup (200 ml) warm milk, 3 large eggs, 4 tablespoons (55 g) soft butter, 3 cans (375 g) pork liver pate, 2 tablespoon parsley cut finely, ⅓ teaspoon pepper, ½ teaspoon salt, 2 tablespoons (30 g) Italian seasoned breadcrumbs, 1 cup roasted peanuts
  • Take a large baking dish and butter the bottom of the dish and the sides. Pour the toast mixture inside the baking dish and bake in the preheated oven 355 F / 180 C 40 minutes.
    2 tablespoons (30 g) soft butter
  • At the end of baking, cut a few slices of butter and place it on the top of the stuffing. Let the butter melt. Once it's melted, remove the stuffing from the oven. Let the stuffing stand in room temperature for 10 minutes and cut with bread knife squares of 4 inches by 4 inches. Serve alongside with roasted turkey.
    2 tablespoons (30 g) soft butter