• file:site_21_rand_1282876188_bread_stuffing_for_turkey.jpg
Average: 5 (2 votes)


400g bread, diced
250ml hot milk
1 stick celery, diced
1 onion, diced
2 tbsp butter
1 tbsp fresh parsley
2 eggs

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the bread in a bowl, pour the hot milk over the top and set aside for about 10 minutes.

Fry the celery and onion in hot butter. Mix into the bread with parsley and eggs. Mix into a loose stuffing.

Season with salt, ground black pepper and nutmeg.