- 4 cups bread cubed (day old)
- 1 cup celery
- 2 large onions diced
- 1-2 garlic cloves crushed
- 1 cup chicken stock
- 1/2 cup chopped walnuts
- 2 Tbsp Provence herbs
- 1 Tbsp white pepper
- 1 large apple cored, peeled and chopped
Step 2: add garlic & celery
Step 3: add in bread to toast
Step 4: add walnuts and apple
Step 5: lastly mix in stock and simmer for 5 minutes
Let cool, and stuff bird
Eva’s Tip: I like to stuff under the skin of the breast and thigh, that way there is lots of stuffing to go around.
If your bird come with liver, scrap the liver with a knife to remove the blood vessels and add to your stuffing mixture right after the onions brown. This gives another level of flavour and reminds Alfonz of his mm’s recipe.
Substitute walnuts for any other nut just make sure no one has nut allergies.
Also sausage to your mixture, finely chopped for an interesting take on this recipe.
Add raisins, cranberries, and dried apricots if you likel, however, our family is not so keen.