Author: Vallie Naidoo
About: Vallie Naidoo is online editor, Annzra Naidoo's mother
8-10
Easy
15 minutes
20 minutes
1. Sauté the onions in the butter over a moderate heat for 10 minutes, or until translucent.
2. Add the chicken livers and cook for 5 minutes, then add the sausage meat. Cook over a low heat for 10 minutes.
3. Add the bread, herbs and seasoning. If the stuffing seems a bit dry, add a little butter.
Cook’s note: This stuffing freezes well, so you can make it in advance. It can be used to stuff turkey or roast chicken; my family also enjoys it as a side dish. It’s also great in sandwiches the next day! If you don’t eat pork, substitute it with chicken sausages but you may have to add extra butter as chicken sausages are not as fatty as pork.
Photography: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen van Rooyen
