1. Carefully remove the crust from the loaf and discard. Cube or tear apart the insides and crumb in a processor or grate. 2. This can be done the same day but ideally 24 hours before stuffing to let the bread become a little stale. Spread out in a large roasting dish to let air dry for as long as you can. Then . 3. Mix in well the suet and mixed herbs and add. 4. water slowly until you have a firm crumbly mix thats just about sticking together. 5. and thats it. Stuff or put in a pan. 6. Some family members like to add an egg, but personally I don't like the eggy taste. 7. If cooking on its own then bake for 25 minutes. 8. We have tried other herbs but the mixed herbs is the best. ---------------------------------------------------------------------------
Ingredients
