Christmas Turkey - Episode III - Stuffing (Recipe)

Okay, so here you go for the stuffing. Take care that the stuffing has to be ready when the turkey needs it, especially if your turkey was in brine, because right after you take your turkey out of the brine, it starts loosing the water it took in, so better get the turkey in the oven 20-30 minutes after taking it ouf ot the brine.

Ingredients:
- 6-8 cups bread, cut into 1-2 cm cubes
- 100 gm walnut
- 100 gm almonds
- 3 big chopped onions
- 2 chopped colored paprikas
- 6 tbsp butter
- 1 green apple, finely chopped
- 1/4 cup raisins
- Stock from turkey giblets (boil them for 30 minutes with some salt)
- 2 tbsp dried parsley (substitute 1/4 cup chipped fresh parsley)
- some salt and ground pepper

Recipe:
- Take the bread to the oven on medion-low heat (160-180 deg C) for 10-15 minutes, till dry and golden red.
- roast the nuts on low heat in a pan (without adding any butter or oil). Afte roasing, break them with your fingers.
- melt 3 tbsp butter in a pan and add the onions and the paprika and fry for 10 minutes
- melt 3 tbsp butter in a pan and add the bread, fry for 2 minutes or so.
- add the onions and paprika to the bread, and add all remaining ingredients
- add 1 to 1&1/2 cup of stock, make sure not to make the bread very moist, the bread should be half moist half dry.
- cook on low heat for 10 minutes.

Ready :D

Now you can stuff your turkey, in the cavity, between the skin and the meat, between the thighs and the breast, in the neck cavity or any other place you like.