Ingredients:
5–6 cups bread (stale, cubed)
1 large onion, finely chopped
2 cloves garlic, crushed
1 carrot, peeled and finely diced
1 stick celery, peeled and finely diced
1 medium kumara, peeled and finely diced
2–3 tbsp butter or dripping
1–1½ cups chicken or vegetable stock
1 handful fresh parsley, chopped
1 tsp salt
½ tsp pepper
1 tsp dried mixed herbs 
1–2 eggs, beaten
Optional (very common in hāngi):
A good-sized bunch of watercress or puha 
METHOD:
Let bread dry out or lightly toast it, then place into a large bowl.
Melt butter or dripping in a pan. Cook onion and garlic until soft.
Add the vegetables and cook a few mins then mix it all together
Pour the hot mixture over the bread in the bowl, then add the herbs, salt, pepper, and optional ingredients.
Stir in beaten eggs and gradually add stock until moist and it should hold together when you press it together.
If you are cooking the stuffing in a ground/steam hangi 
Wrap stuffing tightly in foil or clean cloth and place it in the basket with the meat and vegetables.
If you are doing it in an oven hangi, wrap the stuffing in tin foil and add it to the oven hangi.
Enjoy with your Matariki feast.