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.
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 in the Kitchen: A Star’s Love for Cooking
Marilyn Monroe is often remembered for her glamorous Hollywood career, her stunning beauty, and her iconic presence on the silver screen. However, beyond the glitz and glamour, Monroe had a deep appreciation for cooking and enjoyed preparing meals in her own kitchen. Unlike the carefully curated persona that Hollywood projected, Marilyn’s personal life revealed a woman who found joy in simple, homely pleasures—including food.
A Glimpse into Marilyn’s Personal Recipes
In 2010, a surprising discovery shed new light on Monroe’s culinary interests. A collection of her personal notes and recipes was found, providing an intimate look at her approach to cooking. Among them was a detailed recipe for a hearty stuffing dish, showcasing her penchant for wholesome, comforting meals. The handwritten notes demonstrated her meticulous attention to detail, with precise instructions and ingredients, revealing that cooking was more than just a casual pastime—it was something she took seriously.
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Monroe maintained a balanced diet that blended indulgence with nutrition. In a 1952 interview with Pageant magazine, she shared insights into her daily eating habits, which were surprisingly simple and health-conscious. She spoke about drinking warm milk with raw eggs for breakfast and grilling steak or liver for dinner, accompanied by vegetables. While this diet may seem unconventional by today’s standards, it reflected a mindful approach to nourishment.
Beyond her everyday meals, Marilyn was known to enjoy a good spaghetti dinner and had a fondness for classic American comfort foods. She wasn’t afraid to experiment in the kitchen, embracing the art of home cooking despite her superstar status.
Cooking as an Escape
For Monroe, cooking wasn’t just about sustenance; it was a form of escape from the pressures of fame. Preparing meals in her own home allowed her a sense of normalcy and control in a world where much of her life was dictated by studios and the media. She found solace in the ritual of cooking, just as many of us do today.
The Enduring Fascination with Monroe’s Private Life
Decades after her passing, Marilyn Monroe remains an object of fascination, not just for her films and beauty but for the person she was beyond the spotlight. Her love for cooking adds another layer to her rich and complex persona, reminding us that even the most dazzling stars find comfort in the simple pleasures of life. Whether it was through preparing a homemade meal or savoring a quiet moment at her kitchen table, Monroe’s culinary interests reveal a warmth and authenticity that continue to captivate fans around the world.
Try Marilyn’s Stuffing Recipe
For those interested in experiencing a taste of Monroe’s kitchen, her stuffing recipe remains a delightful way to connect with her. Featuring ingredients like sourdough bread, giblets, and a mix of fresh herbs, the dish reflects her love for traditional, home-cooked flavors.
Marilyn Monroe may have been a Hollywood legend, but in the kitchen, she was simply a woman who enjoyed the comforting embrace of good food.
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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
Instructions
- 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.