In the world of Hollywood legends, Marilyn Monroe is remembered for her beauty, talent, and captivating presence on screen. However, not many know about her hidden talent in the kitchen. One of Marilyn’s favorite recipes was her special stuffing that she would make for family and friends during the holiday season.
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This beloved recipe, passed down through generations, is a delicious blend of savory flavors that are sure to impress any dinner guest. With a mix of traditional ingredients like breadcrumbs, herbs, and spices, Marilyn’s stuffing has a unique twist that sets it apart from the rest.
This recipe that was re-printed in several publications including the New York Times. Below is recipe written in Marilyn Monroe’s own handwriting.
Marilyn Monroe’s Stuffing Recipe
Ingredients:
A 10-ounce loaf sourdough bread
½ pound chicken or turkey livers or hearts
½ 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 ½ cups raisins
1 cup grated Parmesan
1 ¼ 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
Directions
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.
Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.
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.
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. To serve as a dressing, pile about two quarts of the mixture into a 9-inch square baking dish and bake at 350 degrees until the top is evenly browned, about 1 hour.
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