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
a small amount
Finely chopped parsley
60 g (about 1/4)
30 g (1 heaped tablespoon)
Vegetable stock or water
Mushrooms of your choice (optional)
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.
Cut the celery into 5 mm cubes, pour white wine over the cranberries until they are covered to soak them.
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).
Add the apple, celery, cranberries, and the mushroom, sprinkle on the spices, and lightly season with salt. Add the bread and vegetable stock.
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.
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.
Use plenty of spice such as cinnamon and nutmeg to add a more Christmas-like flavor. If the stuffing is too dry, it'll be hard to stuff it into the chicken, and if it's too wet, it won't absorb all the chicken juice. If you can squeeze it with your hand and it sticks together, you have reached the ideal consistency. Wait until the stuffing has cooled completely before stuffing the chicken.