Smoked bacon and fresh herbs add great flavour to this traditional stuffing for roast turkey. It actually tastes better if you make it the night before as this gives the flavours time to develop.
If you make it the day before, simply reheat in a casserole dish for 30 minutes before you need to serve. You can cover with foil if you don't want it to be crispy on top.
If the stuffing is too dry for your taste, add some more melted butter to moisten it.
Great taste but had to add a little chicken stock as it was too dry and beaten egg to bind - 24 Dec 2013