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Oatmeal Stuffing HT ACC Scottish 20mins plus cooling
Serves 4-6 Hot
Poultry Offal Herbs Accompaniment Eggless Scotland
British Europe Ingredients 50g/2oz Butter or Lard 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 coo before using to stuff chicken, turkey, duck or goose. |