Christmas Chicken Stuffing

• 1 slice of 6-slice loaf Sliced bread (or stale sliced bread)
• 1 Wiener sausage
• 1/4 Onion
• 5 cm Celery
• 1/2 tsp Grated garlic
• 1/4 tsp if using fresh thyme, 1 pinch if using dried thyme Thyme
• 1 dash of each Sage, oregano, etc., your choice of dried herbs
• 1 dash Cinnamon, nutmeg
• 1 tbsp Finely chopped parsley
• 60 grams Apple
• 30 grams Dried cranberries
• 1 White wine
• 100 ml Vegetable stock or water
• 1 Mushrooms of your choice (optional)

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

bread, sausage, onion, celery, garlic, thyme, oregano, cinnamon, parsley, apple, cranberries, white wine, vegetable stock, mushrooms

Taken from cookpad.com/us/recipes/154924-christmas-chicken-stuffing (may not work)