NAOMI’S MUSHROOM & CHICKEN LIVER STUFFING
MAKES 5-6 CUPS / PREPARATION 10 MINUTES / COOKING 15 MINUTES
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 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 ½ teaspoon freshly ground black pepper Fry the onion, celery and parsley in the butter over a medium-low heat for about 10 minutes until soft but not browned. Add the chicken livers and cook until just firm, about 1 minute. Remove from the heat, cool and combine with the remaining ingredients. From Issue 89, Nov 2001.