Turkey Stuffing

1. 1

   1 - In a large frying pan, dry toast cumin seeds, continuously moving the seeds. Add in your cubed bread and toast together. You can also do this in small toaster oven. Set aside.

2. 2

   2 - Melt butter (or olive oil) in the pan and once warm, add in chopped celery and onion. If you want to use carrots as well, please cook them first as they take a bit longer to cook.

3. 3

   3 - Add in all spices to taste and cover and stir from time to time, until soft.

4. 4

   4 - Add in chicken stock a little at a time and let it warm up.

5. 5

   5 - Switch off heat, add in bread and mix carefully, until all liquid is absorbed.

6. 6

   6 - Enjoy! As a final step, you can also add in roasted walnuts or pine nuts and dried cranberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.