NAOMI’S MUSH­ROOM & CHICKEN LIVER STUFF­ING

Cuisine - - XMAS CLASSICS - RECIPE BY FIONA SMITH

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.

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