Sausage stuffing

Heat the oven to 300F.

Cut the bread into one-inch cubes, tearing instead if it is so fresh it dissolves under the knife, which also gives less compressed pieces.

Spread over one or two baking sheets in an even uncrowded layer.

Dry at 300F for about 20 to 25 minutes, moving the cubes around halfway through as you would when toasting nuts.

Dice the onion and celery, mince the garlic, and chop the sage, parsley and rosemary.

Melt the unsalted butter in a large skillet over medium heat.

Add the celery, garlic and onion and cook about 10 minutes, stirring occasionally, until softened and fragrant.

Transfer the dried bread to a very large bowl and pour the vegetables and butter over it.

Raise the oven to 375F.

Return the pan to medium-high heat, add the sausage, break it up, and brown it through, about five to six minutes, until no pink is left; the sausage fat renders out to make up for the little butter left in the pan.

Pour the sausage and its drippings, including the brown bits, into the bowl.

Season with the salt and cracked black pepper as a starting point, add the chopped herbs and fold everything together.

Whisk the two eggs into two cups of chicken broth.

Pour the broth and egg mixture slowly over the bread while mixing, so everything is coated; add up to a cup more broth for a wetter stuffing.

Butter a nine by thirteen casserole dish and transfer the stuffing in.

Make ahead: freeze well covered for up to one month, or keep leftovers four days in the fridge. Reheat from the fridge at 350F for about 20 minutes; from frozen, thaw overnight or up to two days, stand an hour on the counter, add a splash of broth and allow 10 to 15 minutes extra bake time.

Bake at 375F for 25 to 30 minutes, until the top is golden and the centre is warm.