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    Christmas Stuffing

    In Germany, the christmas bird is duck or goose and the stuffing is what makes the roast a festive one.

    150g goose liver(or any liver)
    150g sausage meat
    90g breadcrumbs
    1 tablespoon chopped parsley
    pinch sage and mint
    2 eggs
    salt and pepper
    60g walnuts
    90g raisins and sultanas
    120g diced apples and pears
    30g flour


    1. Blend minced liver and sausage meat with crumbs, flour and beaten egg. 2. Then add nuts and fruits with seasoning. 3. Stuff the bird.

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