Liver Stuffing

quickly made stuffing for poultry or game with a delicate flavour, it is also delicious when used as a stuffing for vegetables, such as aubergine .

10 OUNCES

1 oz. butter

1 small onion, finely chopped

6 oz. chicken livers, trimmed

3 oz. sausage meat

1 hard-boiled egg, finely chopped

½ teaspoon finely chopped fresh basil, or

½ teaspoon dried basil

1 teaspoon finely chopped fresh parsley

2- small egg, lightly beaten

½ teaspoon salt

1 teaspoon black pepper

In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion. Cook for 6 to 8 minutes, stirring occasionally, or until the onion is golden brown. With a slotted spoon, transfer the onion to a medium- sized bowl.

Add the chicken livers to the pan and cook, stirring constantly, for 4 to 5 minutes, or until they are lightly browned.

With a slotted spoon, transfer the livers to a chopping board. Chop the livers as finely as possible and add to the onion.

Add the sausage meat, egg and herbs. Using a wooden spoon, beat the mixture well until it is thoroughly blended. Stir in the beaten egg and season with the salt and pepper.

The stuffing is now ready to use.

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