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Ingredients

Makes enough for one 6-pound chicken

• 1 tablespoon olive oil
• 2 chicken livers (about 2 ounces total), chopped and membrane discarded
• 1 cup fresh white breadcrumbs
• 4 ounces Bayonne or other raw, cured ham, finely chopped
• 1 clove garlic, finely chopped
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 1/4 cup finely chopped red bell pepper
• 1/2 teaspoon freshly grated nutmeg or 1 teaspoon ground allspice
• 1 large egg, beaten
• Coarse salt and freshly ground pepper

Description

This Tasty Stuffing Comes Courtesy Of Culinary Historian Anne Willan And Can Be Used For Her Recipe For Poule Au Pot, Or Chicken In A Pot.

Martha Stewart