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Marilyn Monroe's Stuffing Recipe

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Makes: 20 servings adjust
Marilyn Monroe's stuffing recipe from the book titled, "Fragments" (Farrar, Straus & Giroux). An assortment of letters, poems and back of the envelope scribblings (including this recipe).

Directions

Ingredients

  • 1 loaf Sour Dough Bread, 10 oz loaf

Step 1

Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.

Ingredients

  • 12 pound Chicken Liver, or turkey liver or hearts

Step 2

Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.

Ingredients

  • 12 pound Ground Beef, ground round or other beef
  • 1 tablespoon Cooking Oil

Step 3

In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.

Ingredients

  • 4 stalks Celery, chopped
  • 1 large Onion, chopped
  • 2 cups Fresh Parsley, curly parsley, chopped
  • 2 Eggs, hard-boiled, chopped
  • 1 12 cups Raisins
  • 1 cup Grated Parmesan Cheese
  • 1 14 cups Nuts, chopped, walnuts, pine nuts or roasted chestnuts, or a combination

Step 4

In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine.

Ingredients

  • 2 teaspoons Dried Ground Rosemary
  • 2 teaspoons Dried Ground Oregano
  • 2 teaspoons Dried Ground Thyme
  • 3 Dried Whole Bay Leaves
  • 1 tablespoon Kosher Salt, plus more to taste
  • 1 tablespoon Pepper
  • 1 tablespoon Poultry Seasoning, salt-free, garlic-free (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)

Step 5

Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands.
 

Step 6

Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing. Yield: 20 cups, enough for one large turkey, 2 to 3 geese or 8 chickens.
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