It’s been a very busy lead up to Christmas so there hasn’t been much time to post recipes but there has been a lot of cooking going on! We have already celebrated Christmas with family in Melbourne and Sydney. And the now the requests are coming in for the ham glaze and turkey stuffing recipes are coming in so I thought I’d share with everyone.
This stuffing recipe has been in my family forever and I don’t know where it originated from. It doesn’t have fruit or nuts in it but the carrots and onions add sweetness and the finely chopped chicken liver adds texture and an almost gamey flavour. White pepper is essential and adds a tangy spiciness quite different to black pepper.
I use the stuffing in full turkey roast, turkey breast roll and also whole chicken roast. Highly advisable to make a seperate dish of it in the oven at the same time as it goes pretty quickly.
Prep time: 15 minutes Cooking time: depends on what you are stuffing but at least 1 hour in the oven.
4 carrots grated
2 brown onions finely diced
4 cloves of garlic crushed to a paste
200g chicken livers with skin and sinew removed and very finely chopped, almost minced
1.5-2 cups white breadcrumbs freshly torn in little chunks from 1/2 a baguette, can include crusts
1/2 bunch of thyme leaves stripped from stalk
2 sprigs of sage finely chopped
salt to taste
1.5-2 teaspoons white pepper
Melt butter in non-stick frying pan over medium heat
Add onions and cook slowly until transparent
Add garlic and sauté for 2-3 minutes
Add chicken livers and cook slowly until browned and colour changes
Add carrots, thyme and sage and pepper and cook until carrots are softened
Remove from heat and put into a bowl, then add breadcrumbs and salt to taste, mix well so the bread absorbs the juices and butterCool thoroughly before stuffing bird
Put extra stuffing in a ovenproof dish and bake alongside the roast