Apple and Veal Stuffing | RICARDO

Ingredients

• 2 cups (100 g) crusty bread cut into small pieces (about 2 slices)
• 225 g medium ground veal
• 3 apples, peeled, seeded and chopped
• 1/3 cup (55 g) blanched almonds, toasted, coarsely chopped
• 1/4 cup (60 ml) rum, Apple brandy or Calvados
• 1 egg
• 1/4 teaspoon (1 ml) ground cinnamon
• 1/4 teaspoon (1 ml) of ground cloves
• 1/4 teaspoon (1 ml) ground nutmeg