Liver/7 recipes

Classic giblet gravy made the old-fashioned way: simmered chicken or turkey giblets folded into a rich pan-drippings roux thickened with their own savory broth. The from-scratch holiday gravy your bird deserves.

Traditional Pennsylvania Dutch buckwheat scrapple from hog's head, liver, heart, and sweetbreads, bound with cornmeal and buckwheat flour, seasoned with sage and mace.

Chicken liver pate with brandy, dry sherry, and unsalted butter, finished with a hint of marjoram and optional truffles. Silky smooth and served chilled as an elegant appetizer.

Chicken liver pate with brandy, butter, and onion blended silky smooth. Six ingredients, 15 minutes active time, chilled overnight for the best flavor.

Higaditos en chipotle stir-fries chicken livers with onion in smoky chipotle-tomato sauce. Authentic Mexican offal dish ready in under 30 minutes, served with warm tortillas.

Pan haggis with liver, toasted pinhead oatmeal, suet, and onions steamed in a pudding basin for 3 hours. A traditional Scottish dish made without a stomach casing.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

Scotch-Canadian haggis made with pork liver, crispy pork fat cracklings, and rolled oats, steamed in a loaf pan then sliced and pan-fried golden. Hearty heritage cooking.

A great side dish for Thanksgiving that will be gone before you can say "pass the turkey".

Chicken breasts braised in a peach and orange sauce with sauteed mushrooms, duck livers, and a hollandaise finish. Browned under the broiler for a golden glaze, this is dinner party elegance in one pot.

Traditional Czech liver dumplings made from chicken livers, onion, and marjoram, simmered in chicken broth. Old-world comfort food at its finest.

Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.

Rustic French meatloaf channels country pâté with ground pork, veal, puréed chicken livers, chopped prunes, and pistachios. Served with Dijon mustard for a bistro dinner in loaf form.

Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.