Picture finding a handwritten recipe from one of Hollywood’s biggest stars tucked away in a cookbook. That’s exactly what happened with Marilyn Monroe’s sourdough stuffing recipe, which she personally wrote down on paper. This isn’t your typical Thanksgiving side dish – it’s packed with unexpected ingredients like raisins, hard-boiled eggs, and even chicken livers. The recipe makes enough to feed a small army, suggesting Monroe knew how to throw a proper dinner party.
Why this stuffing stands out from regular recipes
Most stuffing recipes call for cutting bread into neat cubes, but Monroe’s approach was completely different. She soaked an entire 10-ounce loaf of sourdough bread in water for 15 minutes, then wrung out the excess water and shredded it by hand. This technique creates a much different texture than traditional stuffing, giving it a more rustic and homestyle feel that many people find more appealing.
The ingredient list reads like a treasure hunt through the pantry. Beyond the usual suspects like celery and onions, Monroe’s recipe includes walnuts, pine nuts, chestnuts, raisins, hard-boiled eggs, and grated Parmesan cheese. The combination might sound odd at first, but these ingredients work together to create something that’s both savory and slightly sweet, with plenty of interesting textures in every bite.
The secret ingredients that make it special
What really sets this stuffing apart are the unexpected additions that most home cooks would never think to include. The raisins add little bursts of sweetness that balance out the savory elements, while the various nuts provide crunch and richness. Hard-boiled eggs might seem strange in stuffing, but they add protein and a creamy texture that makes the dish more substantial and filling.
The most controversial ingredient is probably the chicken livers, which Monroe’s recipe calls for boiling and then chopping into small pieces. Many people are put off by the idea of organ meat, but chicken livers add an incredible depth of flavor that you can’t get from anything else. They’re also packed with nutrients and were much more common in home cooking during Monroe’s era in the 1950s.
How to handle the massive portion size
Monroe’s original recipe makes a whopping 20 cups of stuffing, which is enough to feed at least 15 people generously. This suggests she was planning to entertain a crowd, which makes sense given her social lifestyle and love of hosting dinner parties. For most families, this amount would last for days, but the good news is that this stuffing freezes beautifully and reheats well.
The recipe can easily be cut in half or even quartered for smaller gatherings. When scaling down, make sure to reduce all ingredients proportionally, and use a smaller baking dish to ensure even cooking. The original recipe calls for baking at 375 degrees for about 25 minutes, but smaller portions may cook faster, so keep an eye on it.
Tips for getting the texture just right
The bread soaking technique is crucial to getting the right consistency. Don’t skip the 15-minute soaking time, and make sure to squeeze out as much water as possible before shredding the bread. The bread should be moist but not soggy, and shredding it by hand rather than using a food processor gives it a better texture with more irregular pieces that hold onto the other ingredients.
Many people who have tried this recipe report that it can turn out a bit dry, so adding some butter to the top before baking is a smart move. Some cooks also recommend using a slightly fattier blend of ground beef, like 80/20 instead of 90/10, to add more moisture and richness throughout the dish. Covering the dish with foil during the last 10 minutes of baking can also help prevent it from drying out.
Making substitutions that still taste authentic
Not everyone can find or wants to use chicken livers, but there are ways to work around this. Ground turkey or pork can be used instead of or in addition to the ground beef for added richness. Some cooks substitute mushrooms for the liver, using varieties like shiitake or portobello that have a meaty, earthy taste that mimics some of the depth that liver provides.
The raisins can be swapped for dried currants, which are smaller and have a slightly more tart taste that some people prefer. Dried cranberries also work well and add a beautiful color contrast. For the nuts, feel free to use whatever combination is available – pecans, almonds, or hazelnuts all work nicely. The key is maintaining the balance of sweet, savory, and crunchy elements that make this stuffing so interesting.
Why sourdough bread makes all the difference
Monroe specifically chose sourdough bread for this recipe, which was likely influenced by her time living in San Francisco with Joe DiMaggio. Sourdough has a tangy flavor that adds complexity to the stuffing and helps balance out the sweetness from the raisins and the richness from the nuts and cheese. The dense texture of sourdough also holds up better to the soaking process than regular white bread would.
If sourdough isn’t available, day-old French bread or a good quality white bread can work as substitutes, but the final result will taste noticeably different. The key is using bread that’s sturdy enough to hold its shape after being soaked and squeezed. Avoid using very soft sandwich bread, as it will turn to mush and won’t provide the right texture for the finished dish.
Getting the seasoning balance perfect
The herb combination in Monroe’s recipe is quite generous, calling for rosemary, oregano, thyme, bay leaves, and poultry seasoning. This might seem like a lot, but remember that the recipe makes a huge amount of stuffing, so all those herbs are needed to properly season such a large batch. When scaling down, make sure to reduce the herbs proportionally, or the stuffing could become overpowering.
Start with less seasoning than the recipe calls for and taste the mixture before baking – you can always add more, but you can’t take it out once it’s mixed in. The Worcestershire sauce adds an unexpected umami depth that ties all the other ingredients together. Don’t skip this ingredient, as it’s one of the secret elements that makes this stuffing so memorable and different from standard recipes.
Serving suggestions and leftover ideas
This stuffing is rich and substantial enough to serve as a main course for vegetarians (if you skip the meat and liver), not just a side dish. It pairs beautifully with roasted turkey or chicken, but it’s also excellent with pork or even beef. The sweet and savory combination makes it versatile enough to complement many different types of main courses, from simple roasted meats to more elaborate holiday fare.
Leftovers can be transformed into something completely new – try mixing leftover stuffing with beaten eggs and cooking it like a waffle for a unique breakfast dish. It also makes excellent stuffed peppers or can be formed into patties and pan-fried as a side dish. The complex combination of ingredients means leftovers never get boring, and many people report that the dish actually tastes even better the next day after all the ingredients have had time to meld together.
The story behind Monroe’s cooking skills
Many people assume that Hollywood stars like Monroe never cooked for themselves, but evidence suggests she was actually quite capable in the kitchen. This handwritten recipe shows careful attention to detail and specific techniques that indicate real cooking knowledge. The recipe includes precise instructions like cooking the ground beef “until no piece is larger than a pistachio,” which shows she understood how texture affects the final dish.
Monroe was known to enjoy rich, comforting foods, and her housekeeper Lena Pepitone reported that she loved Italian dishes like lasagna and spaghetti. Her appreciation for complex, hearty foods is evident in this stuffing recipe, which combines multiple cooking techniques and a wide variety of ingredients to create something truly special. The recipe reflects someone who understood that good food takes time and effort, but the results are worth it.
Whether Monroe actually cooked this massive batch of stuffing herself or had help in the kitchen, the recipe shows her sophisticated palate and understanding of how different ingredients work together. It’s a reminder that behind the glamorous Hollywood image was a real person who appreciated good food and knew how to create memorable meals for the people she cared about. Give this recipe a try for your next gathering – it’s guaranteed to be a conversation starter.
Marilyn Monroe’s Sourdough Stuffing
Course: Side DishCuisine: American15
servings45
minutes30
minutes285
kcalHollywood legend Marilyn Monroe’s handwritten recipe creates an unforgettable stuffing with sourdough bread, ground beef, chicken livers, raisins, and nuts.
Ingredients
1 large loaf (10 oz) sourdough bread
1 pound ground beef
4 chicken livers, cleaned
1 large onion, finely diced
2 celery stalks, finely diced
1½ cups golden raisins
6 hard-boiled eggs, chopped
1 cup mixed nuts (walnuts, pine nuts, chestnuts), chopped
½ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon poultry seasoning
3 bay leaves, crumbled
Salt and pepper to taste
3 tablespoons butter, diced
Directions
- Split the sourdough loaf in half lengthwise and place both halves in a large bowl. Cover completely with water and let soak for exactly 15 minutes. This soaking method creates the perfect texture base that’s different from traditional cubed stuffing.
- While bread soaks, bring a small pot of salted water to boil and add the chicken livers. Cook for 8-10 minutes until fully cooked through, then drain and chop into small pieces. Set aside to cool while you prepare the other ingredients.
- Remove the soaked bread from water and squeeze firmly with your hands to remove as much water as possible. Shred the bread by hand into irregular pieces – don’t use a food processor as the hand-torn texture is important for the final result.
- Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart until no piece is larger than a pistachio. This ensures even distribution throughout the stuffing and prevents large chunks of meat from dominating any single bite.
- Preheat oven to 375°F and generously butter a large 3-quart baking dish. In a very large mixing bowl, combine the shredded bread, cooked ground beef, chopped chicken livers, diced onion, celery, and all the seasonings. Mix gently but thoroughly.
- Add the raisins, chopped hard-boiled eggs, mixed nuts, Parmesan cheese, and fresh parsley to the bread mixture. Toss everything together until evenly distributed, being careful not to break up the eggs too much during mixing.
- Transfer the mixture to the prepared baking dish and spread evenly. Scatter the diced butter pieces across the top – this will melt during baking and keep the stuffing moist while creating a slightly golden top surface.
- Bake for 25-30 minutes until the top is golden brown and the stuffing is heated through. If the top starts browning too quickly, cover with foil for the last 10 minutes to prevent drying out.
Notes
- This recipe makes about 20 cups of stuffing – feel free to halve all ingredients for smaller gatherings
- Chicken livers can be omitted or substituted with additional ground beef or chopped mushrooms
- Using 80/20 ground beef instead of leaner varieties adds more moisture and richness to the final dish
- Dried currants can replace raisins for a more tart flavor, and any combination of nuts works well
- Leftovers freeze beautifully for up to 3 months and can be reheated in the oven or microwave
Frequently asked questions
Q: Can I make this stuffing without chicken livers?
A: Absolutely! You can substitute the chicken livers with additional ground beef, chopped mushrooms, or simply omit them entirely. The stuffing will still be delicious, though it won’t have quite the same depth of flavor that the livers provide.
Q: Why does the recipe make so much stuffing?
A: Monroe’s original recipe was designed to feed a large crowd – it makes about 20 cups of stuffing. You can easily cut the recipe in half or even into quarters for smaller gatherings. Just make sure to use a correspondingly smaller baking dish and check for doneness a few minutes earlier.
Q: Can I prepare this stuffing ahead of time?
A: Yes, you can assemble the entire stuffing up to one day ahead and refrigerate it unbaked. Just add about 10-15 minutes to the baking time if you’re putting it in the oven straight from the refrigerator. The assembled stuffing also freezes well for up to one month.
Q: What if I can’t find sourdough bread?
A: Day-old French bread or a good quality white bread can work as substitutes, but the tangy sourdough flavor really makes this recipe special. Avoid very soft sandwich bread as it will become too mushy when soaked. The bread needs to be sturdy enough to hold its shape after the soaking process.
