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!


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

Your email address will not be published.