Christmas-Scented Chicken Stuffing

Christmas-Scented Chicken Stuffing

The fragrance of this rich but tart stuffing will make your kitchen smell really good. Since the stuffing absorbs all the meat juice, it's packed with the tasty chicken flavor!

Ingredients: 1 chicken's worth

Sliced bread (or stale sliced bread)
1 slice of 6-slice loaf
Wiener sausage
about 5 cm
Grated garlic
1/2 teaspoon
1/4 teaspoon if using fresh thyme, a pinch if using dried thyme
Sage, oregano, etc., your choice of dried herbs
a small amount of each
Cinnamon, nutmeg
a small amount
Finely chopped parsley
1 tablespoon
60 g (about 1/4)
Dried cranberries
30 g (1 heaped tablespoon)
White wine
as needed
Vegetable stock or water
100 ml
Mushrooms of your choice (optional)
as needed


1. Dice the sliced bread and sausage into 5 mm cubes, mince the onion, and cut the apple into 7 mm cubes. If adding mushroom, chop it up finely.
2. Cut the celery into 5 mm cubes, pour white wine over the cranberries until they are covered to soak them.
3. 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).
4. Add the apple, celery, cranberries, and the mushroom, sprinkle on the spices, and lightly season with salt. Add the bread and vegetable stock.
5. 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. Let it cool in the pan, and once it's cooled, it's ready.
6. I recommend using button mushrooms or shiitake mushrooms. Since the aroma of the mushroom is strong, 1 mushroom will be enough for this recipe.

Story Behind this Recipe

This is an essential recipe for Christmas. Our family enjoys both rice and bread stuffing, but this is the bread stuffing version. The scent of the spice and herbs reminds me of the Christmas season.