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    Maronite Chestnut Stuffing

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    Maronite Chestnut Stuffing

    The arborio rice needs to be simply cooked in boiling salted water until tender, then drained and cooled. For 50g cooked rice, start with about 25g uncooked.

    • Preparation time: 10 minutes, plus marinating
    • Total time: 10 minutes, plus marinating

    Makes: enough for a 4.5-5.5kg turkey


    • 100g raw chicken livers
    • 2 tbsp Cognac
    • 400g vacuum-packed cooked chestnuts
    • 175g chicken liver pate
    • 1 small onion, finely chopped
    • 50g cooked arborio rice
    • Salt and freshly ground pepper


    1. Chop the chicken livers finely, pour over the Cognac and leave to marinate overnight.
    2. Break up the chestnuts with a fork. Put the pate in a bowl and mash with a fork. Mix the chestnuts and pate, add the chicken livers and cognac, onion, rice and seasoning. Mix well. To test the flavour, fry a little nugget of the stuffing and taste. Adjust the seasoning if necessary.
    3. Use to stuff your turkey.
    4. Any remaining stuffing can be rolled into balls and baked alongside.

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