Most people think they know stuffing – bread, herbs, maybe some celery and onion. But Marilyn Monroe’s handwritten recipe contains ingredients that would surprise even the most adventurous home cooks. This isn’t your grandmother’s traditional stuffing recipe. Monroe’s version includes ground beef, chicken livers, hard-boiled eggs, and raisins all mixed together in one dish that somehow works beautifully together.
Ground beef makes this stuffing a complete meal
Traditional stuffing recipes stick to bread and vegetables, but Monroe’s version includes half a pound of ground beef. This addition transforms what’s usually a side dish into something substantial enough to serve as a main course. The beef adds protein and richness that pairs surprisingly well with the other ingredients. Many home cooks today are rediscovering this technique of adding meat to stuffing for special occasions.
The ground beef gets browned first, then mixed with all the other ingredients before baking. This ensures the meat stays flavorful and doesn’t get soggy during the cooking process. Monroe’s recipe creates a hearty dish that can easily feed a family of four as a main course, making it perfect for holiday gatherings or Sunday dinners.
Chicken livers add unexpected richness and depth
The most surprising ingredient in Monroe’s stuffing might be the chicken livers. These organ meats were more common in 1950s cooking but have fallen out of favor with many modern cooks. The livers get boiled first, then chopped into small pieces and mixed into the stuffing. They add an incredibly rich, savory taste that elevates the entire dish beyond ordinary stuffing.
Don’t worry if the idea of chicken livers seems intimidating – they’re cooked thoroughly and chopped small, so they blend seamlessly with the other ingredients. The livers contribute a depth of flavor that’s hard to achieve with other ingredients. Many people who try Monroe’s recipe are surprised by how much they enjoy this addition, even if they were skeptical at first.
Hard-boiled eggs create interesting texture contrast
Another unusual ingredient in Monroe’s stuffing is hard-boiled eggs. These get chopped up and mixed throughout the stuffing, creating pockets of creamy texture that contrast nicely with the bread and meat. The eggs also add extra protein and help bind all the ingredients together. This technique is more common in European stuffing recipes but was quite innovative for American cooking in the 1950s.
The eggs should be cooked until completely set, then cooled and chopped into small pieces. They distribute evenly throughout the stuffing and add both visual appeal and nutritional value. The combination of ground beef, chicken livers, and hard-boiled eggs makes this stuffing incredibly protein-rich and satisfying. It’s like getting multiple courses in one dish.
Raisins provide sweet contrast to savory ingredients
The sweet element in Monroe’s stuffing comes from raisins – lots of them. The original recipe calls for a cup and a half of raisins, which might seem like too much for some modern tastes. These dried fruits add bursts of sweetness that balance out the rich, savory flavors from the meat and livers. The sweet-savory combination was popular in mid-century American cooking.
Some cooks today prefer to reduce the raisins to one cup or substitute dried cranberries for a more tart flavor. The raisins plump up slightly during baking, becoming tender and juicy. They also add visual interest with their dark color contrasting against the bread and other ingredients. This sweet addition makes the stuffing more complex and interesting than standard recipes.
Sourdough bread gets soaked instead of cubed
Most stuffing recipes tell you to cube the bread, but Monroe’s method is completely different. She soaks a whole loaf of sourdough bread in water for 15 minutes, then shreds it by hand. This technique creates a different texture than cubed bread – it’s more cohesive and absorbs the other flavors better. The sourdough’s tangy flavor also complements the rich ingredients perfectly.
The soaking method ensures the bread doesn’t dry out during baking, which is a common problem with traditional stuffing. After soaking, the bread should be drained well and shredded into irregular pieces. This creates a more rustic texture that holds together better than cubed bread. The sourdough’s natural acidity also helps balance the richness of the meat and eggs.
Walnuts add crunch and nutty flavor
Monroe’s stuffing includes chopped walnuts, which add a satisfying crunch and nutty flavor to the mix. The walnuts provide textural contrast to all the soft ingredients like the soaked bread and cooked meat. They also contribute healthy fats and protein, making the dish even more nutritious. The nuts should be chopped fairly small so they distribute evenly throughout the stuffing.
Fresh walnuts work best for this recipe – avoid any that taste rancid or stale. The nuts can be toasted lightly before adding to enhance their flavor, though this isn’t strictly necessary. They add an earthy, rich taste that complements the other ingredients without overwhelming them. The walnuts also help create a more interesting texture in every bite.
Fresh herbs and seasonings bring everything together
Monroe’s recipe includes a blend of herbs and seasonings that tie all the unusual ingredients together. Fresh parsley adds color and brightness, while thyme, rosemary, and bay leaves provide earthy, aromatic notes. Poultry seasoning rounds out the herb blend with its classic combination of sage and other traditional stuffing spices. These seasonings are what make all the disparate ingredients work as a cohesive dish.
The herbs should be chopped finely so they distribute evenly throughout the stuffing. Fresh herbs work better than dried ones for this recipe, providing more vibrant flavor and color. The combination of herbs creates a complex flavor profile that enhances both the sweet and savory elements. Don’t skimp on the seasonings – they’re what transforms this collection of ingredients into something truly special.
Parmesan cheese adds umami depth
The final ingredient that makes Monroe’s stuffing unique is grated Parmesan cheese. This adds a sharp, salty flavor and extra richness that complements the other ingredients beautifully. The cheese also helps bind everything together and creates a slightly crispy top when baked. Parmesan’s umami qualities enhance the savory aspects of the dish and balance the sweetness from the raisins.
Use freshly grated Parmesan rather than the pre-grated kind for better flavor and texture. The cheese should be mixed throughout the stuffing, not just sprinkled on top. This ensures every bite has that sharp, nutty flavor that makes the dish so memorable. The Parmesan also adds a sophisticated touch that elevates this stuffing above typical holiday sides.
Modern cooks are rediscovering this vintage recipe
Today’s home cooks are becoming more adventurous with their holiday menus, and Monroe’s stuffing recipe is gaining new fans. Food bloggers and home cooks who try the recipe are often surprised by how well all the unusual ingredients work together. The combination of sweet, savory, and umami flavors creates a complex dish that’s much more interesting than traditional stuffing recipes.
Social media has helped spread awareness of Monroe’s recipe, with many people sharing photos of their attempts and modifications. Some cooks adapt the recipe by using turkey instead of beef, or substituting dried cranberries for raisins. The basic concept remains the same – creating a rich, complex stuffing that’s more like a complete meal than a simple side dish.
Monroe’s stuffing recipe proves that sometimes the most unexpected combinations create the most memorable dishes. This isn’t just celebrity trivia – it’s a genuinely delicious recipe that deserves a place on modern holiday tables. The next time you want to serve something truly unique, consider trying this vintage recipe that’s as glamorous and unconventional as its famous creator.
Marilyn Monroe’s Famous Stuffing Recipe
Course: Side Dish6
servings30
minutes30
minutes380
kcalThis unconventional stuffing combines ground beef, chicken livers, hard-boiled eggs, and raisins for a rich, complex dish that’s more like a complete meal than a side.
Ingredients
1 10-ounce loaf sourdough bread
1/2 pound ground beef
1/2 pound chicken livers
2 hard-boiled eggs, chopped
1 cup raisins
1/2 cup chopped walnuts
1/2 cup grated Parmesan cheese
1 medium onion, diced
2 celery stalks, diced
1/4 cup fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves, crumbled
1 teaspoon poultry seasoning
Salt and pepper to taste
2 tablespoons butter, diced
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 thoroughly and shred into irregular pieces by hand.
- Boil the chicken livers in salted water for 10 minutes until fully cooked. Drain and chop into small pieces. In a large skillet, brown the ground beef over medium-high heat, breaking it up as it cooks.
- In a large mixing bowl, combine the shredded bread, cooked ground beef, chopped chicken livers, hard-boiled eggs, raisins, and walnuts. Mix gently to distribute ingredients evenly.
- Add the diced onion, celery, parsley, thyme, rosemary, bay leaves, and poultry seasoning to the mixture. Season with salt and pepper to taste and toss everything together thoroughly.
- Sprinkle the grated Parmesan cheese over the mixture and fold it in gently. Transfer the stuffing to the prepared baking dish and spread it evenly.
- Scatter the diced butter pieces over the top of the stuffing. This will melt during baking and add richness to the dish.
- Bake for 30 minutes until the top is golden brown and the stuffing is heated through. If the top starts to brown too quickly, cover with foil for the last 10 minutes.
- Let the stuffing rest for 5 minutes before serving. This allows the flavors to settle and makes it easier to cut into portions.
Notes
- If you’re hesitant about chicken livers, you can substitute with an equal amount of ground turkey or additional ground beef
- For a less sweet version, reduce raisins to 3/4 cup or substitute with dried cranberries
- Sautéing the onions and celery before adding them will create a more cohesive flavor
- This stuffing can be made a day ahead and refrigerated – just add 10 minutes to the baking time if cooking from cold
- Leftovers reheat well in the microwave or oven and can be served as a main dish with a simple salad
Frequently asked questions
Q: Can I make this stuffing without chicken livers?
A: Yes, you can substitute the chicken livers with an equal amount of ground turkey or additional ground beef. The dish will still be delicious, though it will lose some of the rich, complex flavor that the livers provide.
Q: How far in advance can I prepare this stuffing?
A: You can assemble the entire stuffing up to 24 hours ahead and refrigerate it covered. When ready to bake, add about 10 extra minutes to the cooking time since you’ll be starting with a cold dish.
Q: Can I reduce the amount of raisins in the recipe?
A: Absolutely! Many modern cooks prefer to use just 3/4 cup of raisins instead of the full cup and a half. You can also substitute dried cranberries or chopped dried apricots for a different flavor profile.
Q: What’s the best way to serve this stuffing?
A: This stuffing is rich enough to serve as a main dish with a simple green salad, or you can serve it as a hearty side dish alongside roasted meats. Cut it into squares like you would a casserole for the best presentation.
