2 cups (500 ml) crusty bread, cut into small pieces (about 2 slices)

250 g medium ground veal

3 apples, peeled, seeded and chopped

1/3 cup (75 ml) blanched almonds, toasted, coarsely chopped

• 1/4 cup (60 ml) rum or
• Apple brandy or
• Calvados

In a bowl, combine all of the stuffing ingredients.

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