I browned the onion and heated the apple and bread crumb (as it was for a slow cooker I thought it better to heat it). It wasn't coated with fats and the recipe even suggested to use it cold - as I already had the onion on a pan I thought it easy enough to heat up all of the the stuffing. However, while I can understand perhaps not recommending stuffing of a turkey, a poussin or just a normal chicken is quite a different matter
