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Onion Stuffing for Turkey

  • 115g unsalted butter
  • 1 large onion, chopped
  • 1 turkey liver, chopped
  • 450g challah bread, cut into 2.5cm cubes
  • salt to taste
  • 2 eggs, lightly beaten
  • Heat the butter in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the liver; cook and stir until the liver is evenly browned, 5 to 7 minutes. Remove from heat and cool until just warm.
  • Place challah bread in a large bowl. Toss with the onion and liver mixture, squeezing lightly to distribute any liquid. Stir in the beaten eggs and season with salt.