A Basic Bread Stuffing Recipe for Poultry

With Thanksgiving round the corner I decided I need to spend some time making stuffings etc so that they would be decent for the holiday. The arrival of Udi's bread since last year has made a major difference and for a basic bread stuffing it works well, particularly if you have fresh herbs in the garden.
I like to use the bread almost frozen - traditionally bread is one day old, but that was before ultra processing and preservatives, and gluten free bread really is not 'fresh' even at its best stage! So at least half frozen does allow the bread to be ground into small pieces rather than sticky clumps.

The other problem with gluten free stuffing vs traditional is a matter or how much do you want to make? Bread is cheap and thus was used to add bulk, gluten free bread is not cheap. So I tend to make just a small amount - maybe just 4 slices of bread.

So trim the crust off the 4 slices of bread and whirl in chopper to make breadcrumbs.
To the breadcrumbs, add a tablespoon each of fresh thyme, sage and parsley.
Add a minced onion (finely chopped).
Mix one egg with a tablespoon of milk and add slowly to the stuffing. If you are lactose intolerant etc, use artificial egg liquid.
The final mix should be moist but not soggy.
Let the mix rest in the fridge for 30 mins then cook in 375 degree oven until fully cooked.
Serve with poultry and enjoy.