found it! Now i don't make it exactly as the recipe states. This is it proper.
125g smoked streaky bacon in one piece
1 onion
turkey heart and liver
50g butter
150g unsweetened chestnut puree
125g can or tube of liver pate
3 large garlic cloves chopped finely
1 tbsp dried oregano
50g fresh breadcrumbs
1 egg whisked lightly
salt and pepper
cut the rind off bacon and chop into small cubes
finely chop the onion, heart and liver
put the butter into a pan and fry bacon, onion, heart and liver for 3-5 mins, trnsfer to a bowl with all the fat, stir in all the other ingredients and mix thoroughly with a wooden spoon, and season well
transfer to a baking dish, or the turkey body, baste with turkey juices and place in the oven for the last 45 mins of turkey cooking time
i tend to use a 435g can of chestnut puree because that's the only size of the can i can buy. I've only just realised that i use so mush more tham the recipe states (and I wondering if i wrote it down wrong - the recipe I have is handwritten copy out of my mum's very old Josaline Dimbleby (sp?) christmas book. Maybe it is a 450 can, i recall my mum using a whole 435 one too
Also have sometimes obmitted the heart ans liver if the bird didn have them.
Usually don't buy one piece of bacon either just get a packed of smoked streaky rashers
another thing I've never in all my years seen a can or tube of liver pate! Maybe i haven't looked hard enough
liking the idea of a fruity one