Make-ahead stuffing recipe
 The secret to really delicious stuffing is a generous amount of butter. This Christmas stuffing can be baked straight away or prepared the day before and kept in the fridge until needed. For this recipe you will need a 20x25cm/8x10in deep baking dish. 90g/3¼oz butter, plus extra for greasing 200g/7oz white baguette 1 red onion, finely chopped2 sticks celery, finely chopped2 large garlic cloves, finely chopped180g/6oz chestnuts, cooked, peeled and roughly chopped 1 red apple, cored, quartered, and finely sliced, keeping the skin on1½ tbsp finely chopped thyme10 sage leaves, finely sliced 15g/½ oz fresh parsley, roughly chopped 50g/1¾oz dried cranberries 2 free-range organic eggs 300ml/10fl oz cold, light chicken, turkey or vegetable stock salt and freshly ground black pepper 90g/3¼oz butter, plus extra for greasing 200g/7oz white baguette 1 red onion, finely chopped 2 sticks celery, finely chopped 2 large garlic cloves, finely chopped 180g/6oz chestnuts, cooked, peeled and roughly chopped 1 red apple, cored, quartered, and finely sliced, keeping the skin on 1½ tbsp finely chopped thyme 10 sage leaves, finely sliced 15g/½ oz fresh parsley, roughly chopped 50g/1¾oz dried cranberries 2 free-range organic eggs 300ml/10fl oz cold, light chicken, turkey or vegetable stock salt and freshly ground black pepper Method Preheat the oven to 150C/130C Fan/Gas 2 and generously grease a baking dish with butter. Tear the baguette into bite-sized pieces and lay out on a separate flat baking tray. Bake in the oven for 20 minutes to crisp up. Transfer to a large bowl.Using a small saucepan on a low heat, melt the butter and add the onion, celery and garlic. Cook for about 20 minutes, stirring often, so the vegetables soften. Stir in the chestnuts, apple, thyme, sage, parsley and cranberries. Season with salt and pepper and cook for a further ten minutes. Add this mixture to the baked baguette and combine thoroughly before tipping into the buttered baking dish.In a jug, whisk the eggs with the cold stock, then pour it over the bread mix. Cover the dish with foil. If you are making this in advance, keep it in the fridge overnight.Preheat the oven to 200C/180C Fan/Gas 6.Bake for 20 minutes with the foil on, then remove and bake for a further 10–15 minutes. The stuffing should be piping hot and golden-brown on top. Serve. Preheat the oven to 150C/130C Fan/Gas 2 and generously grease a baking dish with butter. Preheat the oven to 150C/130C Fan/Gas 2 and generously grease a baking dish with butter. Tear the baguette into bite-sized pieces and lay out on a separate flat baking tray. Bake in the oven for 20 minutes to crisp up. Transfer to a large bowl. Tear the baguette into bite-sized pieces and lay out on a separate flat baking tray. Bake in the oven for 20 minutes to crisp up. Transfer to a large bowl. Using a small saucepan on a low heat, melt the butter and add the onion, celery and garlic. Cook for about 20 minutes, stirring often, so the vegetables soften. Stir in the chestnuts, apple, thyme, sage, parsley and cranberries. Season with salt and pepper and cook for a further ten minutes. Add this mixture to the baked baguette and combine thoroughly before tipping into the buttered baking dish. Using a small saucepan on a low heat, melt the butter and add the onion, celery and garlic. Cook for about 20 minutes, stirring often, so the vegetables soften. Stir in the chestnuts, apple, thyme, sage, parsley and cranberries. Season with salt and pepper and cook for a further ten minutes. Add this mixture to the baked baguette and combine thoroughly before tipping into the buttered baking dish. In a jug, whisk the eggs with the cold stock, then pour it over the bread mix. Cover the dish with foil. If you are making this in advance, keep it in the fridge overnight. In a jug, whisk the eggs with the cold stock, then pour it over the bread mix. Cover the dish with foil. If you are making this in advance, keep it in the fridge overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 20 minutes with the foil on, then remove and bake for a further 10–15 minutes. The stuffing should be piping hot and golden-brown on top. Serve. Bake for 20 minutes with the foil on, then remove and bake for a further 10–15 minutes. The stuffing should be piping hot and golden-brown on top. Serve.