I don’t really have a recipe for this, so unless you are a confident cook you may want to use the rice stuffing, or find a proper recipe.  I gave this recipe to my friends Andrew and Michael as they were about to embark on their very first Canadian Thanksgiving meal.  Eight years later they are still using it and it is still a hit – they get compliments every time.  Andrew says, “don’t use a glug of sherry, use a cup!”.  I don’t know how much of that he drinks.

One loaf of sliced white bread, left out overnight to go stale
One big onion, chopped
Lots of butter
A good spoon full of fresh sage (ten leaves or so) or dried herbs like oregano, thyme, basil
Salt and pepper
A small bowl of crushed hazlenuts
A glug of sherry (sweet or dry – whatever you have on hand)

Cut the crusts off the bread and feed them to the ducks
Cut the bread into cubes and put it in a bowl
Sautee the onions and the herbs in the butter until they are soft
Put the onions in the bowl with the bread
Add the nuts and the salt and pepper and the sherry
Give it a good stir around and then stuff the mix into the bird

If you have any left over you can put it into a buttered dish and bake it, covered with foil, along with the bird.  It’s still pretty good.

Yum.