Ingredients
- 4oz (100g) fresh white breadcrumbs
- 2 level tbsp parsley, freshly chopped
- ¼ small onion, peeled and very finely chopped, minced or grated
- 3oz (75g) soft liver pâté
- salt and pepper
- garlic powder, pinch
- 1 egg, beaten
Method
- Combine all the ingredients, binding together with the beaten egg.
- Use to stuff the neck end only of the turkey.
Notes
Use to stuff the neck end only of the turkey. Garnish the cooked bird with parsley, roast potatoes and serve with sprouts with buttered walnuts and diced swede and carrots, bread sauce, cranberry sauce and gravy.