Events and Celebrations

  • heart and liver from a 6 kg (13 lb) turkey
  • 50 g (2 oz) fresh breadcrumbs
  • 50 g (2 oz) shelled pecan nuts, finely chopped
  • 1 egg, hard-boiled and chopped
  • pinch of grated nutmeg
  • pinch of ground mace
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped parsley
  • pinch of celery salt
  • 40 g (1½ oz) butter
  • 50 g (2 oz) mushrooms, finely chopped
  • 1 small onion, chopped
  • 2 tablespoons dry sherry
  • salt and pepper

Put the heart and liver in a saucepan and cover with water. Bring to the boil and simmer for 10 minutes. Chop the meat finely and set aside to cool.

Place the chopped meat in a bowl and stir in the breadcrumbs, nuts, egg, spices, herbs and celery salt.

Melt the butter in a saucepan, add the mushrooms and onion and cook over a moderate heat, stirring frequently, for about 5 minutes until softened. Stir into the meat mixture, add the sherry and season to taste.

Pack the stuffing loosely into the neck of the turkey (see page 18) or shape into small balls and place in the tin around the turkey for the last 30 minutes of the turkey's cooking time.

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