Scrumptious stuffing can easily steal the show at Christmas dinner, and although we’re all about the turkey (find our easy roast turkey guide here), what’s on the inside is just as important.

Ingredients (Serves 4-6)

• 200 – 250g Leftover bread (we used a mix of ciabatta, sourdough and seeded rolls)
• Small bunch fresh sage
• 2 Shallots
• 1 Garlic clove
• 1 Vegetable stock cube
• 3-4 tsp Olive oil

Method (Prep time 10 mins, Total time 30 -35 mins)

Step 1: Preheat your oven to 200c/ 180c fan. Tear up your leftover bread into large bite sized pieces, and spread across two baking trays, lightly drizzle with olive oil and cook for 5-6 minutes until starting to turn golden brown.

Step 2: Finely slice your shallots, garlic and most of your sage leaves (leaving some whole for garnishing). In a small saucepan add 1 tsp olive oil along with your shallot & garlic, cook on medium until softened. Add 400 ml of water, your stock cube and chopped sage leaves. Cook for another 5 minutes then remove from the heat.

Step 3: In a large ovenproof dish arrange your bread so it neatly fits, pour over your stock and garnish with your remaining sage leaves and a generous seasoning of salt and pepper. Put back in the oven for another 20 – 25 mins until really golden and crisp on top.

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