Note: this is enough to stuff a smaller turkey or a large (1.8 kg) chicken with extra as a side dish

Ingredients:

• 4-6 mushrooms, chopped into quarters
• 1/3 cup dried cranberries
• 1/3 cup of pecans
• 1 stalk of celery
• 1/3 cup chopped cooked chestnuts
• ¼ of a fresh fennel bulb
• 1 shallot
• ½ preserved lemon finely chopped
• 3 cups cornbread dried and crumbled
• 2 cloves crushed
• 1 bay leaf crumbled
• 1 pinch chili flakes
• 1 teaspoon salt
• Fresh ground pepper to taste
• 1 TBSP fresh chopped herbs such as: rosemary, thyme, marjoram, sage, oregano
• 1 egg, lightly beaten
• ¼ – ½ cup chicken or other stock or broth

Putting it all together:

• Roughly chop the cranberries, chestnuts and pecans.

• Wash, peel and chop the celery stalk to the same size as the cranberries and pecans. Peel and chop the shallot and the fennel in the same way.

• In a large bowl combine the cornbread, mushrooms, cranberries, pecans, chestnuts, celery, fennel, shallot and the preserved lemon. Mix well with a spoon or your hands.

• Add the spices and the egg and mix well.

• Add ¼ cup of broth to moisten the mixture, if necessary add more taking care that the mixture doesn’t become too wet.

• Let sit for about 20 minutes – then lightly stuff the bird – put remainder in a baking dish and place it in the oven alongside the bird for the last 45 minutes.