Apple & Blueberry:

1 cup of fresh or frozen blueberries

1 green apple

30g butter

Instructions:Core the apple and slice it. Melt the butter in a saucepan.

Pour the stuffing mix into a bowl, add the blueberries, the sliced apple and the melted butter. Mix together.

The mixture should be moist, use water if necessary, to attain desired consistency.

Season as desired.

Vegetable:

1 cup of Stuffing Mix

1 large onion, finely chopped

2 stalks of celery, finely chopped

1 carrot, chopped

30g of butter

3 tbsp of oil

2g of fresh parsley

3g of garlic

salt and pepper

Instructions: Saute onions, celery and carrot with 3 tbsp of oil until tender. Remove from heat.

Melt the butter into a medium saucepan.

Pour the Stuffing Mix into a bowl, add vegetables and the melted butter.

The mixture should be moist, use water if necessary, to attain desired consistency.

Season with parsley, garlic, pepper and salt. Mix together.

Cranberry:

1 cup of Stuffing Mix

1/2 cup of fresh or frozen cranberries

1/2 cup of toasted walnuts

30g of butter

1/2 small onion, finely chopped

1 stalk of celery, finely chopped

1/2 carrot, chopped

salt

Instructions:Toast the walnuts by heating them in a frying pan for a few minutes.

Saute onion, celery and carrot with a bit of butter in a frying pan until tender.

Melt butter into a medium saucepan.

Pour the Stuffing Mix into a bowl, add vegetables and the melted butter. Mix together

The mixture should be moist, use water if necessary, to attain desired consistency.

Season as desired.

Prune & Apple:

10 prunes

1 green apple

1/2 small onion, finely chopped

1 stalk of celery, finely chopped

1/2 carrot, chopped

30g of butter

salt and pepper

Instructions:Place prunes in wine and soak overnight (or 10mins)

Saute onion, celery and carrot with a bit of butter in a frying pan until tender.

Melt butter into a medium saucepan.
Core the apple and slice it.

Pour the Stuffing Mix into a bowl, add the prunes, vegetables and the melted butter. Mix together.

The mixture should be moist, use water if necessary, to attain desired consistency.

Season as desired.

Rhubarb & Walnut:

4 cups of fresh or frozen chopped rhubarb

10g of sugar

1/2 cup of chopped walnuts

1/2 small onion

butter

salt

Instructions:Cook rhubarb with sugar in a saucepan.

Toast the walnuts by heating them in a frying pan for a few minutes.

Saute onions with butter in a frying pan until tender.

Pour the Stuffing Mix into a bowl, add the rhubarb, walnuts and the onion. Mix together.

The mixture should be moist, use water if necessary, to attain desired consistency.

Season as desired.