Christmas Chicken Stuffing

Directions

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