Cranberry and chicken liver stuffing

Serves: 8

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Total Time: 18

Prep Time: 10

Cook Time: 8

• To stuff a 2kg turkey (serves 6-8)
• 50 gram(s) unsalted butter
• 4  shallots, peeled and finely chopped
• 1 stick(s) celery heart, finely diced
• 1  eating apple, peeled and diced
• 200 gram(s) cooked chestnuts, crumbled
• 2 tablespoon(s) medium-dry sherry
• sea salt and black pepper
• freshly grated nutmeg
• 200 gram(s) chicken livers, membranes discarded and sliced
• 100 gram(s) cranberries
• 1  scant tbsp caster sugar
• 1 tablespoon(s) thyme leaves

Method

1. Melt half the butter in a large frying pan over a medium heat, add the shallots, celery and apple and fry for about 5 minutes until softened and starting to colour, stirring occasionally. Add the chestnuts and fry for about a minute, stirring occasionally, then add the sherry (which should be absorbed quite quickly) and season with salt, pepper and nutmeg. Transfer the mixture to a bowl.
2. Melt the remaining butter in the pan, add the chicken livers, season and fry briefly, stirring constantly, until they change colour. Combine them with the vegetable mixture. Wash the cranberries and combine with the sugar in a bowl, then stir into the stuffing with the thyme. Taste for seasoning and leave the mixture to cool completely - this is important - before stuffing the turkey breast. Cover and chill until required. Recipe by Annie Bell

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