Stuffed Liver

This old Pennsylvania Dutch recipe treats calves liver like a roast: stuffed with bread filling, topped with strips of salt pork, and roasted until the outside is deeply browned and the stuffing soaks up all those rich pan juices.

A sharp knife makes an incision in the thickest part of the liver to create a pocket for the stuffing. Pack it well but don’t overstuff, or it’ll split open as it cooks. Season generously with salt and pepper, then dredge the whole thing in flour. That flour coating crisps up under the salt pork fat and gives the surface some real texture.

The high initial heat sears the outside quickly, then the lower temperature finishes the cook gently. The salt pork bastes the liver as it renders, keeping the meat from drying out.

Serve it sliced thick alongside spinach and baked potatoes for a proper old-school supper.

Chef Tips

• Wash the liver in cold salted water to draw out any blood, then dry thoroughly. Wet liver won’t take a flour dredge.
• Use your favorite bread stuffing recipe. A sage-heavy stuffing pairs especially well with liver’s mineral richness.
• Don’t overcook. Liver turns chalky and bitter past medium. Aim for a slight blush of pink inside.

Variations

• Bacon-wrapped: Replace the salt pork strips with thick-cut bacon for a smokier flavor.
• Onion gravy: Deglaze the roasting pan with beef stock and sauteed onions to make a quick pan gravy for serving.