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Ingredients
75g unsalted butter
200g chicken livers, roughly chopped
1 large onion, finely chopped
1 fresh bay leaf
2 garlic cloves, crushed
½ 20g pack sage, leaves finely chopped
900g sausagemeat
200g soft breadcrumbs
3 apples (such as braeburn or cox), cored and chopped
200g unsmoked lardons
Method
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.
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.
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.
Cook’s tip
MAKING AHEAD?
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,294kJ/ 550kcals
Fat
35g
Saturated Fat
14g
Carbohydrates
27g
Sugars
9.3g
Fibre
2.8g
Protein
31g
Salt
2.3g
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