Recipe information
Yield
makes 12 servings
Ingredients
6 tablespoons butter
3 chicken livers or an equal amount of turkey liver (about 1/4 pound)
1 cup chopped fresh parsley
Salt and freshly ground black pepper
8 slices good-quality one- or two-day-old white bread, crusts trimmed
Preparation
Step 1
Chop together (by hand or in a small food processor) the butter, livers, and parsley; season to taste.
Step 2
Spread half of the mixture on 4 of the bread slices; use the remaining bread to make 4 sandwiches. Spread the remaining mixture on the outside of the sandwiches. Cut each of the sandwiches into 6 pieces.
Step 3
Stuff the turkey and roast as described in the preceding recipe.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
