I use lots of bread compared to the other ingredients. 1 egg is enough for a
chicken, both yolk and white. My secret is to use fresh or slightly dry fresh
white Italian bread, soak it in milk until very soft, then squeeze. (This sticky-gooey base is going to make your stuffing soft and light. It's going to
be very different from the turkey stuffing you may be used to, but don't worry, this is how it should be). So, you'd need

1 pound of bread
2 cups milk
1 egg
1/2 cup chopped parsley
1 chicken liver
1 T Vegeta
1 T lard or oil

Once you soaked the bread, Fry the chopped chicken liver in lard or oil until it turns white, then add the chopped parsley and fry for 20-30 seconds. Add this to the mixture.
2. Add 1 tablespoon of Vegeta. Mix the filling, let it rest for 10 minutes, then stuff the chicken. I prefer stuffing under the skin, and only an apple goes inside the chicken. Hope it helps. Edit