Thanksgiving stuffing

• butter↗250g g

  plus extra for the dish

• bread↗500g stale g

  cut into 4cm cubes (we used sourdough)

• onions↗2

  finely chopped

• celery sticks↗4

  finely chopped

• sage leaves↗handful of

  finely chopped

• rosemary sprigs↗4

  needles picked and finely chopped

• chicken stock↗400ml ml
• eggs↗2

Step-by-step instructions

1. 1

   Heat the oven to 140C/120C fan/gas 1 and lightly butter a deep 20 x 30cm baking dish. Tip the bread out onto a baking sheet and bake for 40 minutes until crisp and dry.

2. 2

   Meanwhile, melt three-quarters of the butter in a large pan over a medium heat and cook the onion and celery with a pinch of salt for 10 minutes until softened. Stir in the herbs, then season with plenty of black pepper. Tip in the bread, toss to combine, then pour in half the chicken stock and toss again. Tip the stuffing mixture into the prepared dish and leave to cool slightly.

3. 3

   Turn the oven up to 180C/160C fan/gas 4. Whisk together the remaining stock and the eggs, then pour this evenly over the stuffing in the dish. Dot the remaining butter over the top, then cover with foil and bake for 30 mins before removing the foil and baking for another 30 mins until golden.