Chicken Liver and Ham Stuffing

This tasty stuffing can be used for Chicken in a Pot (Poule au Pot).

1 Tbsp. extra-virgin olive oil
2 chicken livers, chopped and membrane discarded (~ 2 oz)
1 cup fresh white breadcrumbs
4 oz Bayonne or other raw, cured ham, finely chopped
1 clove garlic, finely chopped
¼ cup fresh parsley, chopped
1 Tbsp. fresh sage, chopped
¼ cup red bell pepper, finely chopped
½ tsp. nutmeg, freshly grated or 1 tsp. ground allspice
1 large egg, beaten
sea salt
black pepper, freshly cracked

In a small skillet, heat oil over medium heat; add livers and cook, stirring, 1-2 minutes. Place in a large bowl along with breadcrumbs, ham, garlic, parsley, sage, red pepper and nutmeg or allspice; mix well.

Season with salt and pepper; stir in egg until well combined.

Makes enough for one 6 lb chicken.