35 chopped liver recipes

Beef soup with liver balls: short ribs simmered into a rich, skimmed broth with carrots and tomatoes, then dropped with tender liver dumplings seasoned with marjoram and mace. Old-world comfort in a bowl.

Rumaki pate blends chicken livers with butter, soy sauce, nutmeg, and dry mustard, then folds in chopped water chestnuts and crumbled bacon. A retro appetizer spread with crunch in every bite.

Traditional possum stuffing: a rustic breadcrumb stuffing with sauteed onion, chopped liver, hard-boiled egg, and Worcestershire sauce. A historic American wild-game recipe.

Sautéed chicken livers chopped with anchovy fillets, spread on buttered toast, topped with Parmesan and breadcrumbs, then broiled golden. A bold British-style savory that packs serious umami.

Ffagodau are rustic Welsh meatballs made with pork, liver, suet, sage, and nutmeg, baked until golden brown and smothered in homemade gravy. Hearty British comfort food.

Sarazener is a traditional German game liver dish with elk or deer liver sauteed in lard with onions, broth, and spaetzle. A hearty hunter's meal with tangy vinegar finish.

Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a sauterne-cherry reduction sauce and crispy sweet potato frites.

Authentic Cajun dirty rice, ground beef, pork, and chicken giblets slow-simmered with the holy trinity of onion, pepper, and celery, then finished with cream and rice. Deeply savory, and even better the next day.

Rabbit livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.

Homemade duck stock is as delicious as any stock you make by yourself, it may take some time, but when you taste it, you will feel it's well worth the effort.

A good stock can greatly improve and add flavor to many meals.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.