Liver?

[OakLeaf]

Chicken livers also make an amazing addition to stuffing/dressing for turkey, but I know that's not paleo

Why not? Stuffing doesn't have to be grain based! The only kind I make any more is based on chestnuts.

Still, the turkey's own liver is pretty large, I'm not sure I'd want more poultry livers in the stuffing.

[carlotta]

Why not? Stuffing doesn't have to be grain based! The only kind I make any more is based on chestnuts.

I'm partial to the bready-goodness of stuffing (soaks up more gravy :) but I'd never come across a grain-free stuffing, so I guess that's my enlightenment for the morning.... do you just use chopped roasted chestnuts + usual stuffing ingredients? I'm intrigued

Still, the turkey's own liver is pretty large, I'm not sure I'd want more poultry livers in the stuffing.

My parents/grandparents/Thanksgiving meal preparers had never included the turkey liver/giblets in the stuffing, they were either a) tossed (my dad's mom) or b) used for stock to make the gravy (my parents & mom's mom), so when I added liver to mine it was kind of an epiphany. We've also tended toward making either roast duck or chicken the last few years for Thanksgiving (only two of us) and I always make the stuffing outside the bird since I want more than will fit in the little cavity (plus avoiding cooking/doneness hassles) so my ratio of liver from the bird to total liver in the stuffing is a bit skewed by that as well :)

[OakLeaf]

do you just use chopped roasted chestnuts + usual stuffing ingredients? I'm intrigued

I boil them and chop them, and then yeah, whatever other ingredients you'd use with a cornbread stuffing - onions, celery, sage, other veggies, sausage if you use that. Chestnuts are a hassle, but SO delicious they're worth it for a holiday. Last year I pressure cooked them for the first time and that made it WAY easier than boiling them without pressure. You don't have to score them or anything, just put them whole in water in the cooker and cook under high pressure for 12 minutes with quick release, or 8 with natural pressure release. They peel amazingly easily.

Chestnuts just came in season locally. You're making me hungry.

[Owlie]

Chestnuts? Mmmm. Only had them once, but they were so good.

[malkin]

This whole thread is making me hungry.

I love chicken livers--breaded, fried up, with bacon and tons of onion. The only ones we can find now are pretty scary and mass produced, so I don't have them very often. Our new smoke alarms would need to be disconnected before I could make them.