1954: Marilyn by Sam Shaw touching up her make-up before a press conference in New York for ‘The Seven Year Itch’.
Hey guys! The Holiday Season is upon us and if you, like me, will be celebrating Christmas you will most likely be eating turkey. This year I decided I would attempt to make Marilyn’s stuffing recipe as, along with the fact that I just love Marilyn, reviews of the stuffing have proved that it is quite tasty! So here’s the recipe, I hope you enjoy if you make it and if you do, be sure to tell me how it turns out. Happy holidays!
Time: 2 hours
1. 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.
2. Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.
3. 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.
4. 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.
Yield: 20 cups, enough for one large turkey, 2 to 3 geese or 8 chickens.