This stuffing for a Christmas turkey is a combination of inputs from many dishss and also some of our own ideas.

Ingredients

quantity		ingredient		step
200 g		Lean pork		1
30 ml		Cognac		1
40 g		Pistachios		2
70 g		Almonds		2
40 g		Parsley		2
15 g		Chervil		2
Either 2 g		Tarragon, dried		2
Or 10 g		Tarragon, fresh		2
100 g		Lard or saindoux		3
500 g		Bread		3
3		Eggs		3
160 g		Apples, diced		4
300 g		Onions, chopped		4
20 g		garlic, crushed		5
10 g		Salt		5
		pepper		5

1: Meat

Chop the meat and fat finely if it isn't already chopped. Mix together with the cognac and let stand. Don't clean the mincer if you've used one; it'll be needed again with the same ingredients in step 3.

2: Nuts and parsley

Chop the nuts and herbs finely.

3: Bread

Mix 50 ml water with the bread. Pass the meat mixture (1) through a mincer with the lard and follow with the bread and eggs.

4: Onions and apples

Chop the onions and apples into rough cubes between 5mm and 10mm on a side. Don't do this any earlier, since they should be mixed in with the rest as soon as possible after chopping.

5: Completion

Mix all together with salt and pepper. Crush the garlic directly into the mixture. If necessary, add water to make a homogenous paste. This works best in a mixer with a kneading implement.