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 
1–1½ cups chicken or vegetable stock
1 handful fresh parsley, chopped (optional)
1 tsp salt
½ tsp pepper
1 tsp dried mixed herbs 
1–2 eggs, beaten
Optional (commonly used in hangi stuffing):
A good-sized bunch of watercress or puha 
METHOD:
Allow the bread to dry out, or lightly toast it, then place it in a large bowl.
Melt the butter in a frying pan. Cook the onion and garlic until softened.
Add the carrot, celery and kumara, and cook for a few minutes until slightly softened.
Pour the vegetable mixture over the bread. Add the parsley, salt, pepper, mixed herbs, and optional watercress or puha.
Stir in the beaten eggs, then gradually add the stock until the mixture is moist and it holds together when you press it together.
If cooking in a ground or steam hangi, wrap the stuffing tightly in foil or a clean cloth and place it in the basket with the meat and vegetables.
If making an oven hangi wrap the stuffing in foil and add it to the oven with the other hangi ingredients.

Serve and enjoy as part of your Matariki feast.