Christmas Chicken Stuffing

1. 1

   Dice the sliced bread and sausage into 5 mm cubes, mince the onion, and cut the apple into 7 mm cubes.

2. 2

   If adding mushroom, chop it up finely.

3. 3

   Cut the celery into 5 mm cubes, pour white wine over the cranberries until they are covered to soak them.

4. 4

   Add the sausage, garlic, onion, and thyme in a small pan, and stir-fry over low heat until the onion is translucent (you don't have to coat the frying pan with oil).

5. 5

   Add the apple, celery, cranberries, and the mushroom, sprinkle on the spices, and lightly season with salt.

6. 6

   Add the bread and vegetable stock.

7. 7

   If there is too much vegetable stock and the stuffing is too wet, simmer for a while, and evaporate the excess moisture until the stuffing is soft and a bit moist.

8. 8

   Let it cool in the pan, and once it's cooled, it's ready.

9. 9

   I recommend using button mushrooms or shiitake mushrooms.

10. 10

    Since the aroma of the mushroom is strong, 1 mushroom will be enough for this recipe.

No additional tips available.