500g Bread crumbs (2 cups)
250g - 500g Turkey or chicken liver
Grated rind of 1 lemon
140g Suet or Butter
250g Grated onion
250g minced Gammon ham or Bacon (lardons)
125g Sultanas
100g Chopped Walnuts
2 eggs
Salt, Pepper, Oregano, Sage & Basil, Garlic

In France, we add a tin or bottle of Marrons (Chestnuts)

Fry up the Chicken livers with garlic and herbs. Add the ham and fry until lightly brown.

In a large bowl, mix all the ingredients together and stuff the bird. This is preferably done with a festive glass of Cognac keeping you company.

Idea: The Traditional English stuffing is Sage and Onion. Sage is strong, and we do like it as we have a good sage plan in the garden that gives us a good crop. We often make 2 stuffings, one with chestnuts, and one with sage.