Herb Stuffing for Roasts

This dish uses up any leftover bread that you have, and it complements a roast chicken or turkey.
I started with the classic sage and onion stuffing and have made some alterations to suit my taste.
You can change the quantities of the ingredients and the herbs used, these are the herbs I grow in my garden.

Ingredients:

• 250 gr day old bread, made into crumbs or diced finely
• 1 onion
• 1 tomato
• handful of fresh or dry herbs (parsley, basil, coriander etc)
• 1 clove of garlic, crushed
  
• 4-5 walnuts
• 1/2 tsp salt and same of pepper,
• 1/2 tsp nutmeg and cayenne
  
• 3 tbsp milk
• 3 tbsp oil

Grease a mold unless you are using this stuffing to put inside a chicken or turkey. Chop the herbs, onion, tomato and walnuts. Mix all of the ingredients in a bowl and add a little milk to moisten.

Stuff the chicken and roast for 2 hours.
Alternatively, fill the greased mold and cover tightly with foil. Bake with the ckicken.