Content © 2019
Lishman's of Ilkley
Liver from the bird you are cooking
2 eating apples
500g butchers pork sausage meat
1 large onion
120g fresh breadcrumbs
2 tsp dried sage
1 tsp dried thyme
8 dried apricots
1tsp salt (approx)
Freshly ground pepper (approx 20 grinds)
1. Place all the ingredients into a food processor and chop finely. You may have to do this in batches as this recipe produces a good amount of stuffing.
2. Make sure everything is mixed well and that you have seasoned it to your liking.
3. Stuff the neck cavity of your bird: this recipe is great for turkey, goose, chicken or duck. You can also stuff the main cavity of the bird with this mixture, but make sure that you only fill the cavity half-full as the stuffing will expand. It takes longer for the bird to cook when it is over-stuffed.
This is a simple and tasty stuffing which always produces terrific results – guaranteed to produce a stuffing you’ll feel proud of!