Stuffing goes a long way

IT’S what’s on the inside that counts, so Noosa Today has some of the best stuffing recipes to fill your turkey, chicken or duck this Christmas lunch.
To add a little variety to the menu, start with this basic baked stuffing recipe and then add fruit, vegetables or herbs to match the meal.
Basic baked stuffing:
Choose a selection of your favourite root vegetables, add your chosen additions and then cook in butter in a pan over medium heat until soft.
In a large bowl, add two beaten eggs, 250ml warmed vegetable stock and cubed day-old bread to the basic stuffing mix.
Transfer to a large buttered baking dish, bake covered at 180 degrees for 30 minutes. Uncover and bake until golden brown for another 30 minutes or cook the cooled stuffing in the meat of your choice.
Turkey:
Don’t get caught talking turkey, add dried apple pieces and cranberries to the basic stuffing for a traditional feast.
If you prefer something a little different, why not add toasted walnuts or pecans, chopped leeks and 1/2 cup of dried apricots to the stuffing mix.
Chicken:
For a traditional roast chicken, add 3 cups of leeks to the root vegetables plus your choice of mushrooms and 1 cup of celery.
For a flavour kick, add rosemary, sage, parsley and basil to the basic stuffing mix, plus sliced camembert for a naughty, cheesy chicken.
Duck:
Add a little spice to your duck by adding 500g of diced bacon, 1 thinly sliced jalapeno and 2 cups of diced cheese to the basic stuffing mix.