Farce pour dinde à Cheryl

La meilleure!

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Step 1

Cook onions and celery in 1/2 cup of butter for a few minutes until soft. Put the apples in and cook for 1 more minute but don't let them get too soft.

Step 2

Remove from heat and mix in 2 tablespoons of ground sage (gauge) and 2 tablesppons of summer savory leaves (feuilles de sarriette d'ete) and ground pepper to taste (no salt as it is in the bouillon)

Step 3

Let this mixture cool down 1 loaf of seasoned stuffing bread with the crust cut off and cut into little cubes. Put this in a big bowl.

Step 4

Beat one egg in 1/2 cup of chicken bouillon (not too hot or the egg will cook) and pour over the bread cubes.

Step 5

1/2 cup of bread crumbs

Step 6

add the onion and butter mixture above and mix.

Step 7

Taste to see if you need more sage or summer savory

Step 8

Put it into a glass dish and cook it at 350 degrees for 1 hour.

Step 9

You can add more or less bread crumbs and chicken boullion it you like it more moist or more dry.