Lifted from Delia Smith who lifted it from Hannah Glasse.
I make this two or three weeks ahead of of time and put it in the freezer. Therefore, I do not have the turkey liver to hand and substitute chicken or duck livers.
1 lb of chestnuts – you can buy pureed chestnuts in a tin or chopped chestnuts in vacuum packs.
A large onion, finely chopped.
The liver from the turkey, chopped small – see above.
4 oz smoked streaky bacon, finely chopped.
1 oz of butter.
4 tablespoons of fresh chopped parsley (I like the flat leaf).
I dessert spoon of fresh chopped thyme.
1/4 teaspoon of ground mace.
8 oz of sausage meat or minced pork.
Salt and ground black pepper.
Fry the onion, bacon and liver in the butter for about 10 minutes.
Tip it into a large mixing bowl with the rest of the ingredients. Mix and season.
Put it in the freezer until required.
I make double because I love it.
© OldTrout 2017