4 red onions (finely chopped)
3 tbsp oil
1 tbsp fennel seeds
400g chicken livers (trimmed and chopped)
Bunch of fresh sage
Bunch of rosemary
50ml white wine
200g mixed dried apricots, cranberries and sultanas
50g pine nuts
100g parmesan cheese
Heat 3 tbsp of oil on a medium heat in a frying pan and add the finely chopped onions, butter and fennel seeds.
Cook for 5 minutes then add the chopped chicken livers, a generous amount of herb leaves and 50ml of white wine.
Roughly chop the dried fruit and pine nuts and stir into the pan.
Cook for a further 5 minutes.
Remove from the heat and leave to cool.
When cool, grate in the parmesan cheese and add the breadcrumbs.
Combine together, check consistency, if a little dry add a little water.
Cook with the turkey.
This is an amazing, tasty stuffing recipe that will lift any Christmas turkey to new levels of scrumptiousness ……