Most people think they know what goes into stuffing, but Marilyn Monroe’s handwritten recipe would make even the most adventurous cook do a double-take. The Hollywood icon’s favorite dish wasn’t glamorous caviar or fancy French cuisine – it was a stuffing recipe so unusual that it includes ground beef, chicken livers, and hard-boiled eggs all mixed together. This isn’t the typical bread-and-sage combination most families serve at Thanksgiving.
Most people skip the meat entirely
Traditional stuffing recipes focus on bread, herbs, and maybe some sausage if you’re feeling fancy. Monroe’s version throws that rulebook out the window by including a full half-pound of ground beef as a main ingredient. The beef gets browned in a skillet before being mixed with all the other components, creating something that’s more like a hearty casserole than typical stuffing. This addition transforms the dish from a simple side into something substantial enough to serve as a main course.
The ground beef also changes the cooking time and texture completely. While regular stuffing might dry out easily, the beef adds moisture and richness that keeps everything tender throughout the baking process. Modern cooks often struggle with getting stuffing the right consistency, but Monroe’s meat addition solves that problem naturally. The protein content also makes this dish filling enough to satisfy hungry dinner guests without needing multiple side dishes.
Chicken livers sound scary but add incredible depth
The ingredient that makes most people nervous is the half-pound of chicken livers, but they’re actually the secret to the dish’s rich, complex taste. Monroe’s recipe calls for boiling the livers until they’re cooked through, then chopping them into small pieces before mixing them in. The livers don’t taste overwhelming or “livery” when prepared this way – instead, they add a deep, savory note that makes the whole dish more interesting. Think of them as providing the same kind of richness that good gravy adds to mashed potatoes.
Many home cooks avoid organ meats because they seem intimidating, but chicken livers are actually quite mild and affordable. They’re available at most grocery stores and cook quickly, making them more accessible than people realize. Monroe loved liver in various forms, and this stuffing recipe is a perfect introduction for anyone who wants to try organ meats without committing to a full liver and onions dinner. The other ingredients in the stuffing help balance any strong flavors, creating a harmonious blend that even picky eaters might enjoy.
Hard-boiled eggs make this more like a salad
Adding hard-boiled eggs to stuffing might seem weird, but it’s actually a technique borrowed from classic American potato salad and Cobb salad recipes. The eggs get chopped up and mixed throughout the stuffing, providing little bursts of creamy texture that contrast nicely with the bread and meat. This addition makes the dish more filling and adds protein that helps balance out the carbohydrates from the sourdough bread. The eggs also help bind everything together during baking, preventing the stuffing from falling apart when served.
The combination of eggs with the other ingredients creates something reminiscent of a warm, baked version of chef’s salad. Monroe’s recipe essentially takes familiar American ingredients and presents them in an unexpected format. The eggs add richness without overwhelming the other components, and they help stretch the recipe to feed more people. This was likely practical for someone who entertained frequently, as Monroe did during her Hollywood years.
Sourdough bread gets soaked like French toast
Instead of cutting bread into cubes like most stuffing recipes, Monroe’s version calls for soaking an entire 10-ounce loaf of sourdough in water for 15 minutes. This technique is more like making French toast or bread pudding than traditional stuffing. The soaking process breaks down the bread’s structure, making it easier to shred and mix with the other ingredients. Sourdough works particularly well because its tangy flavor complements the rich meats and adds complexity to the final dish.
The water-soaking method also ensures the bread won’t compete with the other ingredients for moisture during baking. Many stuffing recipes call for broth or stock, but Monroe’s approach keeps things simple while still achieving the right texture. After soaking, the bread gets shredded by hand and mixed with everything else, creating a cohesive base that holds all the diverse ingredients together. This technique might seem unusual, but it actually makes the preparation easier since there’s no need to worry about precise measurements of liquid or achieving the perfect bread-to-moisture ratio.
Raisins add unexpected sweetness to savory ingredients
The inclusion of raisins might be the most surprising element in Monroe’s stuffing recipe. While some traditional stuffing recipes include dried cranberries or other fruits, raisins were an unusual choice for the 1950s and remain uncommon today. The sweetness of the raisins provides a pleasant contrast to the savory meats and helps balance the richness of the liver and beef. This sweet-and-savory combination is common in Middle Eastern and Mediterranean cuisines, suggesting Monroe had more adventurous taste preferences than many of her contemporaries.
The raisins also add textural interest and little bursts of concentrated flavor throughout each bite. They plump up slightly during baking, becoming tender and juicy rather than chewy. Some modern cooks might prefer substituting dried cranberries or chopped dates, but the original recipe specifically calls for raisins. Their natural sweetness helps mellow any strong flavors from the liver while complementing the nuttiness of the walnuts. This ingredient choice shows Monroe’s willingness to experiment with unconventional flavor combinations that most home cooks wouldn’t think to try.
Walnuts provide crunch among all the soft textures
With so many soft ingredients like soaked bread, ground meat, and chopped eggs, the walnuts serve an important textural role in Monroe’s stuffing. They add the necessary crunch that prevents the dish from becoming mushy or one-dimensional. Walnuts also contribute healthy fats and a subtle bitter note that balances the sweetness from the raisins. The nuts hold up well during baking, maintaining their texture even after 30 minutes in the oven with all the other ingredients.
The choice of walnuts over other nuts like pecans or almonds is interesting because walnuts have a more pronounced, slightly bitter flavor that can stand up to the rich meats in the recipe. They’re also readily available and affordable, making them a practical choice for regular cooking rather than special occasions. The nuts get mixed in whole or roughly chopped, depending on personal preference, and they distribute evenly throughout the stuffing. This addition shows Monroe’s understanding of how different textures work together to create a more satisfying eating experience.
The herb blend sounds fancy but uses common spices
Monroe’s recipe calls for thyme, rosemary, bay leaves, and poultry seasoning – a combination that sounds sophisticated but actually uses herbs that most home cooks already have in their spice rack. The poultry seasoning provides a familiar base flavor that makes the unusual ingredients more approachable. Thyme and rosemary add earthy, piney notes that complement both the meat and the bread components. Bay leaves contribute a subtle depth that ties everything together during the long baking process.
This herb combination is actually quite traditional for American stuffing recipes, which helps ground the dish despite its unusual protein additions. The familiar seasonings make the recipe feel more accessible to home cooks who might be intimidated by the liver or the unconventional mixing method. The herbs also help mask any strong flavors from the organ meat, making the dish more appealing to people who aren’t used to eating liver. Monroe’s seasoning choices show she understood how to balance bold ingredients with familiar flavors that wouldn’t scare away dinner guests.
Parmesan cheese wasn’t common in 1950s American cooking
The inclusion of grated Parmesan cheese in Monroe’s stuffing recipe was quite progressive for the 1950s, when most American home cooks stuck to familiar cheeses like cheddar or American cheese. Parmesan adds a sharp, nutty flavor that enhances the overall richness of the dish without making it heavy or greasy. The cheese also helps bind the ingredients together and creates a slightly crispy top when the stuffing bakes. This addition shows Monroe’s willingness to incorporate ingredients that were considered exotic or sophisticated at the time.
The Parmesan also serves a practical purpose by adding umami depth that makes the whole dish more satisfying. Modern cooks take this ingredient for granted, but in Monroe’s era, it would have been a special touch that elevated the stuffing beyond typical home cooking. The cheese complements both the meat and the herbs while adding another layer of complexity to each bite. This ingredient choice demonstrates Monroe’s sophisticated palate and her willingness to experiment with flavors that weren’t yet mainstream in American kitchens.
The recipe works better with a few modern adjustments
While Monroe’s original recipe is fascinating, modern cooks can improve it with a few simple modifications. Sautéing the onions and celery before adding them to the mixture helps soften them and brings out their natural sweetness. Adding butter to the top before baking creates a golden, crispy surface that contrasts nicely with the tender interior. Covering the dish during the last 10 minutes of baking prevents it from drying out, which can happen with all the different ingredients competing for moisture.
Some cooks might also prefer reducing the amount of raisins or substituting dried cranberries for a less sweet result. The original recipe calls for 1½ cups of raisins, which can be overwhelming for modern palates that aren’t used to sweet-and-savory combinations. Using dried currants instead provides a similar effect with less sweetness and smaller pieces that distribute more evenly throughout the stuffing. These small adjustments help bring Monroe’s creative recipe into line with contemporary tastes while maintaining its unique character and bold flavor combinations.
Marilyn Monroe’s stuffing recipe proves that even Hollywood icons can have surprisingly down-to-earth cooking habits. This unusual combination of ingredients creates something much more interesting than typical holiday stuffing, and it’s hearty enough to serve as a complete meal. The recipe offers a glimpse into Monroe’s personality – bold, unconventional, and willing to take risks that most people wouldn’t consider. Whether you try it exactly as written or make a few modern modifications, this dish is sure to start conversations at any dinner table.
Marilyn Monroe’s Famous Stuffing Recipe
Cuisine: American6
servings30
minutes30
minutes420
kcalThis unconventional stuffing recipe features ground beef, chicken livers, hard-boiled eggs, and raisins for a hearty dish that’s more like a complete meal than a side.
Ingredients
1 (10-ounce) loaf sourdough bread
1/2 lb chicken livers or hearts
1/2 lb ground beef
1 large onion, diced
2 stalks celery, diced
1 cup walnuts, chopped
1 1/2 cups raisins
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
3 hard-boiled eggs, chopped
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 tsp poultry seasoning
Salt and pepper to taste
2 tbsp butter, diced (optional)
Directions
- Preheat oven to 350°F and grease a 9×13 inch baking dish. Soak the sourdough bread in water for 15 minutes, then drain and shred by hand into small pieces. Set aside in a large mixing bowl.
- Boil the chicken livers in salted water for 10-12 minutes until fully cooked. Drain and chop into small pieces. Add to the bowl with the shredded bread.
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Season with salt and pepper. Cook until no longer pink, about 6-8 minutes, then add to the bread mixture.
- Add the diced onion, celery, walnuts, raisins, Parmesan cheese, parsley, and chopped hard-boiled eggs to the bowl. Mix gently to combine all ingredients evenly.
- Season the mixture with thyme, rosemary, bay leaves, and poultry seasoning. Add salt and pepper to taste, then toss everything together until well combined.
- Transfer the stuffing mixture to the prepared baking dish and spread evenly. If using, scatter the diced butter pieces over the top for extra richness and browning.
- Bake for 30 minutes until the top is golden brown and the stuffing is heated through. Cover with foil during the last 10 minutes if it’s browning too quickly.
- Remove from oven and let cool for 5 minutes before serving. Remove bay leaves before serving. This stuffing is hearty enough to serve as a main dish or generous side.
Notes
- For a milder flavor, sauté the onions and celery until softened before adding to the mixture
- You can substitute dried cranberries for raisins if you prefer less sweetness
- This recipe makes enough to serve 6 people as a hearty side dish or 4 people as a main course
- Leftovers can be refrigerated for up to 3 days and reheated in the oven
Frequently Asked Questions
Q: Can I make this stuffing without the chicken livers?
A: Yes, you can omit the chicken livers, but they add a lot of richness and depth to the dish. If you skip them, consider adding an extra 1/4 pound of ground beef or some mushrooms for umami flavor.
Q: How do I know when the chicken livers are fully cooked?
A: Chicken livers are done when they’re no longer pink in the center and have an internal temperature of 165°F. They usually take 10-12 minutes of boiling and will be firm to the touch when ready.
Q: Can I prepare this stuffing ahead of time?
A: Yes, you can assemble the stuffing up to one day ahead and refrigerate it. Just add an extra 5-10 minutes to the baking time if you’re putting it in the oven cold.
Q: What can I substitute for the raisins if I don’t like them?
A: Dried cranberries, chopped dried apricots, or even small pieces of apple would work well. You could also omit the dried fruit entirely if you prefer a completely savory stuffing.
