- 3 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 3 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 250g pack chestnut mushroom, chopped
- 1 garlic clove, crushed
- 400g pack chicken liver, trimmed of any sinewy bits
- 3 tbsp brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 140g white breadcrumb
- bunch flatleaf parsley, chopped
- handful walnuts, chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 12 smoked, dry-cured streaky bacon rashers
Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Turn up the heat, add the mushrooms and fry for about 10 mins until golden and all their liquid has evaporated. Stir in the garlic and cook for 1 min more. Tip everything onto a plate.
Pat the livers dry, then add a little more oil to the pan. Sizzle in batches for about 20 secs on each side until just golden but not cooked through. Set aside on a plate as you go. Tip in the brandy and let it reduce to 1 tbsp. Roughly chop the livers once cooled, then mix with the oniony mushrooms, brandy, bread and almost all the parsley and nuts.
To cook, wind bacon rashers into the wells of a 12-hole bun tin, like little nests. Spoon in the stuffing (reserving 250g for your turkey), scatter with remaining nuts, then bake, covered with foil, for 20 mins. Uncover and cook for 25 mins more until the bacon is gold. Scatter with remaining chopped parsley to serve.
The stuffing can be made up to 48 hrs ahead and chilled immediately. Remove from the fridge just before cooking. Alternatively, freeze for up to a month – defrost completely in the fridge before cooking. Once cooked, it will keep in a low oven, or can be reheated, covered with foil for 20 mins, while the turkey is resting.