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Herby Chestnut Stuffing
1 turkey liver, chopped 25g (1oz) butter, melted 50g (2oz) mushrooms, chopped 425g (15oz) tin chestnut purée 100g (4oz) fresh breadcrumbs 2 tbs Schwartz Onion Minced 1 tsp salt 1/4 tsp Schwartz Ground Black Pepper 1 tsp Schwartz Mixed Herbs 1 medium egg, beaten
STEP 1
Fry the liver gently in the butter until it turns brown. Place it in a large bowl with the rest of the ingredients and combine thoroughly.
STEP 2
Use the stuffing to stuff a turkey or chicken before roasting. It is not suitable for cooking separately, nor for freezing.
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