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This tasty stuffing comes courtesy of culinary historian Anne Willan and can be used for her recipe for Poule au Pot, or chicken in a pot.

  • Yield: Makes enough for one 6-pound chicken

Source: The Martha Stewart Show, April Spring 2007


  • 1 tablespoon olive oil
  • 2 chicken livers (about 2 ounces total), chopped and membrane discarded
  • 1 cup fresh white breadcrumbs
  • 4 ounces Bayonne or other raw, cured ham, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1/4 cup finely chopped red bell pepper
  • 1/2 teaspoon freshly grated nutmeg or 1 teaspoon ground allspice
  • 1 large egg, beaten
  • Coarse salt and freshly ground pepper


  1. In a small skillet, heat oil over medium heat; add livers and cook, stirring, 1 to 2 minutes. Place in a large bowl along with breadcrumbs, ham, garlic, parsley, sage, red pepper, and nutmeg (or allspice); mix well. Season with salt and pepper; stir in egg until well combined.

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