Stuffing

  • 1.5L chicken stock
  • 100g chopped celery
  • 110g chopped carrots
  • 110g diced onions
  • 2 tsp poultry seasoning
  • 1/2 tsp dried oregano
  • 1 tsp parsley flakes
  • 1 small bay leaf
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 300g cubed French bread
1) Preheat the oven to 180C/Gas 4. In a medium stock pot combine all the ingredients except the French bread and boil the mixture for 15 minutes.

2) Spread the French bread cubes evenly over the bottom of a roasting tray. Pour the stock slowly over the French bread and let it sit for 3 minutes. Using a spoon, mix the stock and bread together.

3) Place in the preheated oven and bake for 30 minutes or until golden brown.

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