Ingredients
| 1 small onion | |
| 1 stalk celery, diced | |
| 1 tablespoon fresh parsley, chopped | |
| 1 tablespoon butter | |
| 100g chicken livers, chopped | |
| 250g sausage meat | |
| 2 cups mushrooms, sliced | |
| 3 cups fresh breadcrumbs | |
| 2 teaspoons fresh sage, chopped | |
| 2 teaspoons fresh marjoram, chopped | |
| 1 teaspoon salt | |
| 1⁄2 teaspoon freshly ground black pepper |
This is my mother’s special stuffing; it’s very rich and a good contrast to delicate turkey or chicken meat. It’s also my favourite!
Instructions
| 1. | Fry the onion, celery and parsley in the butter over a medium-low heat for about 10 minutes until soft but not browned. |
| 2. | Add the chicken livers and cook until just firm, about 1 minute. |
| 3. | Remove from the heat, cool and combine with the remaining ingredients. |
Recipe Fiona Smith / Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
Leave a Reply