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.