Liver recipes

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.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

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

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

Lobster in tomato sauce with saffron rice: Mediterranean-style shelled lobster simmered in tomato, white wine, orange juice, fennel, and saffron, thickened with lobster coral and liver. A rustic European coastal seafood feast.

Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a Sauterne and sun-dried cherry reduction and crispy sweet potato julienne.

Felvideki finom nulleves, a hearty Hungarian hare soup from the Upper Highlands with root vegetables, lard-browned liver roux, and rice. Old-country game cookery from the Felvidek region.

The ultimate health-boosting juice. Beets have been shown to effectively lower blood pressure and are a good liver detoxifier. Carrots are packed with beta-carotene and ginger is a natural anti-inflammatory.

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.

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.

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.

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

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.

Creamy, rich and so flavorful. Didn't have pimento, used fresh sweet red pepper instead, nothing was sophisticated during the preparation, but the flavor was so impressive!

Even the sweet potato/yam "dis-liker" (me) liked the flavor of these. Nice little bite from the cayenne. And the amount of sugar was just right. I don't care for really "sweet" yam dishes at all! Thanks for this addition to our holiday dinner. (Part of my "Thanksgiving 2010" Menu)