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What could be more cheering during the holidays and the official beginning of winter than cozily spending time with family and friends while enjoying some warm, tasty dishes together?
And if you’d like to cook up something healthy and out of the ordinary as December comes to an end, the American Liver Foundation is happy to oblige!
We’d like to suggest scrumptious recipes created by two gourmet experts who are among the famous chefs who wow guests at the Flavors events hosted each year by our chapters nationwide.
• Chestnut Stuffing, a recipe suggested by Chef Beau MacMillan, Executive Chef of Sanctuary Camelback Mountain and its signature restaurant, Elements. Chef MacMillan has cooked in some of America’s most distinguished kitchens. He was recruited to Arizona in 1998 to develop the cuisine at the ranch on Camelback, which later became Sanctuary on Camelback Mountain. He and former Executive Chef Charles Wiley opened Elements restaurant in March of 2001
• Soup of Red Bell Pepper, a favorite recipe of Chef Christopher Gross, an icon of the Phoenix culinary scene. Chef Gross opened Christopher’s and Christopher’s Bistro in 1990. Together with Sommelier Paola Embry, he subsequently created Christopher’s Restaurant and Crush Lounge at the Biltmore Fashion Park. He is the founder of the Flavors of Phoenix and other Flavors events around the country for the American Liver Foundation.
In addition to working their magic at Flavors events, both Chefs MacMillan and Gross are members of the American Liver Foundation’s Culinary Council.
Before you prepare and enjoy these sensational recipes, an important reminder: If you’re being treated for any type of liver disease, or have other health issues, please check with your doctor first to be sure the ingredients in these recipes are consistent with the nutritional requirements of your recommended dietary plan.
Yield: 20 servings
1 lb. Pork or Veal Sausage Meat
½ lb. Onions (finely chopped)
½ lb. Celery (finely chopped)
2 loaves Bread (cubed)
1½ lbs. Chestnuts (cooked pieces)
1 Green Apple (diced)
2 whole Eggs
1 oz. Parsley and Thyme (finely chopped)
1 oz. Sage
14 oz. Turkey/Chicken Stock
6 oz. Cider (sparkling)
1½ oz. Sugar
1½ oz. Sweet Butter
Salt and Pepper to taste
1. Place the cubed bread onto a baking sheet and cook in a preheated oven at 300 degrees.
2. Sauté the sausage meat in a skillet until browned. Add the onion and celery and cook for about 5 minutes on a low flame.
3. Put the sausage meat into a bowl along with the cubed bread.
4. Melt the butter in a small skillet, add the sugar and sauté the apples for about 2 minutes, add the chestnuts and cook together for another 2 minutes.
5. Put the apples and chestnuts in the bowl with other ingredients. Add the turkey stock, cider, eggs and herbs. Mix together thoroughly.
The stuffing may be made in advance and kept refrigerated.
The stuffing may be placed inside the turkey or baked separately in a casserole. To do this, butter the casserole, place the stuffing in the dish; cover with a buttered paper and at 350 degrees for 1 hour.
Chef Gross says: “It is also nice to roast a few extra peppers, peel and seed, and set aside for a later use. Puree, and mix a few tablespoons with mashed potatoes, or mix with olive oil to brush on top of meat, chicken or fish before grilling. To impart even more flavor, smoke the peppers in a commercial smoker or on top of you stove in a wok. To make a great pepper sauce; sauté 1 pepper, 1 tablespoon diced shallots and 1 cup of liquid, (vegetable, chicken, or fish stock, or water) and cook 10 minutes. Puree in blender or food processor with olive oil, strain and serve!”
3 Tablespoon olive oil
4 Red Bell peppers, seeded and chopped
2 Leeks, white part only, chopped
1 Medium carrot, peeled and chopped
1 Medium yellow onion, peeled and chopped
2 Cups Rich Chicken Stock
2 Cups Whipping Cream (optional)
Fresh ground white pepper and salt to taste
Optional: truffle oil and black chanterelle powder for garnish or is also nice with baked or sautéed scallops.
1. Melt olive oil in a heavy medium saucepan over medium-low heat.
2. Add vegetables and sweat until soft, about 10 minutes.
3. Add stock and cream.
4. Increase heat and simmer uncovered until soup reduces by 1/3, about 30 minutes.
5. Puree in blender in batches.
6. Strain the soup through a fine mesh strainer back into the sauce pan.
7. Simmer 15 minutes or until reduced to desired consistency.
8. Season with salt and white pepper to taste.
9. To serve, ladle soup into bowls and drizzle in ½ tablespoon of truffle oil and sprinkle with black chanterelle powder (available in specialty shops), or bake/sauté fresh scallops and place one to two in the center. Serve immediately.
For a much lighter soup, omit the cream and replace it with additional stock or water. You may also substitute water, vegetable stock, or fish fume for chicken stock!