Stuffed bird

Last year I blogged (boasted) about my top rated stuffing for the Christmas poultry. Have a read It gets better every year; with slight improvements and a variation of flavour. This year I was determined to use dried figs and fennel seeds; instead of the usual dried Aussie apricots. Ingredients and how to make it: One large bowl. Work out how much stuffing you need. (Trust me - there is not much you can do with excess stuffing.) Buy white sour dough bread a few days in advance; it can't be fresh. (Don't use cheap and nasty supermarket bread.) Slice each end off the bread loaf and put aside; about 2-3cm thick. Cut thick slices, 3-4cm thick and trim crusts from bread. Discard the crusts. Crumble the bread by hand; not too small and not too big. Half a cup of Tandaco seasoned breadcrumbs; or just plain breadcrumbs, to hold the larger pieces of bread together. (Although, this year I just used bread.) Mince 1-2 cloves of garlic if you wish. Finely slice and dice 1 on...