About this recipe:This delicious recipe comes from my gran. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird. Note that you should allow 24 hours for the bread to dry out before making.
30 slices white bread, lightly toasted
30g (1 oz) butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
450ml (16 fl oz) chicken stock
1 dessertspoon dried sage
salt and freshly ground black pepper to taste
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Allow the toasted bread to sit out for approximately 24 hours, until hard.
Preheat oven to 160 C / Gas mark 3. Lightly grease a 23x33cm (9x13 in) baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken stock into the breadcrumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, sage, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.