What you need:

7 lbs 15 oz /3.6kg  1 in /2½ cm bread cubes, white or whole wheat
2 oz /56g unsalted butter
15¾ oz /450g onion (medium-diced)
15¾ oz /450g celery ( medium-diced)
2 granny smith apples unpeeled & cored
2 tbsp chopped flat leaf parsley
1½ tsp minced fresh rosemary leaves
2 tsp salt
½ tsp freshly ground black pepper
0.4 pt /225 ml  chicken stock
4 oz /110g  sliced blanched almonds, toasted (optional)

What you do:

 Preheat oven to 150C /300F / gas mark 2

Put the bread cubes on a 32.5x45x2.5cm baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. saute for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, (if desired).

Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 5.5kg turkey for 2 1/2 hours at 180° in a pre-heated oven.

Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

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