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Apple and sausagemeat stuffing
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The addition of chicken livers brings richness, depth and a winning creaminess.
75g unsalted butter
200g chicken livers, roughly chopped
1 large onion, finely chopped
1 fresh bay leaf
2 garlic cloves, crushed
½ x 20g pack sage, leaves finely chopped
200g soft breadcrumbs
3 apples (such as braeburn or cox), cored and chopped
200g unsmoked lardons
1. Melt the butter in a large frying pan, add the livers and fry on a medium-high heat until they just lose their pinkness. Scoop onto a plate; set aside.
2. Return the pan to the heat and add the remaining butter, the onion and bay leaf; sweat gently for 20 minutes until soft and tinged golden. Add the garlic and sage, then cook for a further minute. Remove and discard the bay leaf, turn the heat off and allow the onion mixture to cool.
3. Preheat the oven to 220˚C, gas mark 7. In a large bowl, combine the sausagemeat, breadcrumbs, apples, lardons, cooled onion mixture and livers; season. Spoon into an ovenproof dish (about 22cm x 30cm). When ready to cook, cover with foil and bake for 35-40 minutes until cooked through, then remove the foil and cook for 10-15 minutes to crisp the top a little.
To save time, the stuffing can be made as far as the final stage (when ready to cook) a week in advance and frozen, covered tightly, in the dish. Defrost in the fridge overnight before baking.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 2294kJ
This recipe was first published in November 2019.