Chicken liver & mushroom nests

Contains pork – recipe is for non-Muslims only
The rich earthy taste of mushroom pâté powers through these delicious little Christmas stuffing treats

Prep:20 mins
Cook:1 hrs 10 mins

Easy

Nutrition per serving

kcal 147
fat 8g
saturates 2g
carbs 7g
sugars 2g
fibre 1g
protein 10g
salt 0.74g

Ingredients

3 tbsp sunflower oil
3 onions, finely chopped
250g pack chestnut mushrooms, chopped
1 garlic clove, crushed
400g pack chicken livers, trimmed of any sinewy bits
3 tbsp brandy
140g white breadcrumbs
bunch flatleaf parsley, chopped
handful walnuts, chopped
12 smoked, dry-cured streaky bacon rashers

Tip

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.

Method

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.