Eat good food and share!

I just *now* stumbled across a treasure while internet-surfing. While perusing the New York Times’ food section I ran across an article touting MM’s handwritten stuffing recipe. The article itself is worth a look. As a long-time Monroe fan, I was intrigued, as always, to find yet another facet of her character. The tragic film goddess who portrayed a one-dimensional blonde in reality had a multi-faceted personality.

I have not tried this recipe, but I felt it was a treasure worth sharing with my readers.


Marilyn’s Stuffing

Published: November 9, 2010

Adapted from “Fragments” by Marilyn Monroe (Farrar, Straus & Giroux; $30)

Time: 2 hours

No garlic

A 10-ounce loaf sourdough bread

1/2 pound chicken or turkey livers or hearts

1/2 pound ground round or other beef

1 tablespoon cooking oil

4 stalks celery, chopped

1 large onion, chopped

2 cups chopped curly parsley

2 eggs, hard boiled, chopped

1 1/2 cups raisins

1 cup grated Parmesan

1 1/4 cups chopped walnuts, pine nuts or roasted chestnuts, or a combination

2 teaspoons dried crushed rosemary

2 teaspoons dried crushed oregano

2 teaspoons dried crushed thyme

3 bay leaves

1 tablespoon salt-free, garlic-free poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)

1 tablespoon kosher salt, plus more to taste

1 tablespoon pepper.

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.

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

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.

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. 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. 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.

Comments on: "Marilyn Monroe’s stuffing recipe" (7)

  1. I just want to say thanks a lotfor this impressive reflection you wrote.

  2. I love your website so much. You are really the best!!! Well done 🙂

    • Stephanie said:

      Thank you so much! I’ll try to keep the good content coming your way!

  3. What a fantasting post! Greetings for you.

  4. Good job man! I’ll back to your site soon 🙂

  5. Good job! I will back to your blog soon!

  6. Things you brought up a lot of sense.I like it! Greetings!

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