HT ACC Scottish 20mins plus cooling
Serves 4-6 Hot
Poultry Offal Herbs Accompaniment Eggless Scotland
50g/2oz Butter or Lard
50g/2oz Chicken Livers, finely chopped
1 Onion, finely chopped
100g/4oz Rolled Oats, toasted
1 tbsp Freshly chopped Parsley
2 teasp Freshly Chopped Thyme Leaves
Salt and pepper
1. Heat the butter or lard in a
saucepan until hot, add the the chicken livers and onions and sauté for 5
minutes, stirring from time to time.
2. Transfer the mixture to a food
processor or blender and process until smooth.
3. Add the remaining ingredients, mix
well then allow to cool before using to stuff
chicken, turkey, duck or goose.
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