Name: Chicken liver & mushroom nests
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Makes 12 nests, plus 250g extra to stuff a 5kg turkey
Cuisine: British
Ingredients: 3 tbsp sunflower oil; 3 onions finely chopped; 250g pack chestnut mushroom chopped; 1 garlic clove crushed; 400g pack chicken liver trimmed of any sinewy bits; 3 tbsp brandy; 140g white breadcrumb; bunch flatleaf parsley chopped; handful walnuts chopped; 12 smoked, dry-cured streaky bacon rashers

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Chicken liver & mushroom nests

Chicken liver & mushroom nests

Good Food team

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Makes 12 nests, plus 250g extra to stuff a 5kg turkey

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

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The rich earthy taste of mushroom pâté powers through these delicious little Christmas stuffing treats

Easily halved

Freezable

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Salt & pepper turkey

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp sunflower oil
3 onions

finely chopped
250g pack chestnut mushroom

chopped
1 garlic clove

crushed
400g pack chicken liver

trimmed of any sinewy bits
3 tbsp brandy
140g white breadcrumb
bunch flatleaf parsley

chopped
handful walnuts

chopped
12 smoked, dry-cured streaky bacon

rashers

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Nutrition: per serving

kcal147
fat8g
saturates2g
carbs7g
sugars2g
fibre1g
protein10g
salt0.74g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

PREPARE AHEAD

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.

Recipe from Good Food magazine, December 2009

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