Swiss Chard, Giblet, and Ham Stuffing from The Cooking of South West France by Paula Wolfert
Trim any yellow fat or green spots from the chicken livers. Soak them in ⅓ cup of the milk with the salt in the refrigerator for at least 3 hours. Drain, rinse, and pat dry. In large saucepan of...
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Ingredients
- 3 ounces jambon de Bayonne, Serrano ham, or prosciutto
- 2½ ounces ventrèche or pancetta
- 1 large shallot, peeled
- 4 teaspoons flour
- ½ small onion, peeled and quartered
- 2 cups cubed stale firm white bread, crustless
- ⅔ cup milk
- 2 chicken livers
- 3 chicken hearts, trimmed
- 3 chicken gizzards, trimmed
- ½ teaspoon salt
- 4 medium-large Swiss chard leaves
- ⅛ teaspoon of freshly grated nutmeg or ground allspice
- Pinch of sugar
- 1½ tablespoons minced fresh chives
- 1 large egg, lightly beaten
- ¼ teaspoon Freshly ground pepper
- 1½ tablespoons finely chopped fresh flat-leaf parsley
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