We can use either stale or completely dried out bread. Dried bread is much harder to cut up so if we have bread for the sole purpose of making stuffing then cutting it up in advance will save us some effort and time. Best part of the stuffing is the crunchy crust so choose bread with plenty of crust to start with, like French baguette, bread rolls or similar stuff.

Heat oil in a skillet and sauté (stir-fry) diced onion, celery and salt until glassy / translucent look, about 5 minutes.

Lower the heat to medium low then slowly caramelize the onion and celery until it is browned, about 15 – 20 minutes.

Add the sausages, break them apart or simply use ground meat with additional spices and herbs to taste. Stir-fry until the meat is browned then add freshly chopped parsley, sage, rosemary, thyme. Take it off heat and let it cool somewhat.

Beat eggs and water together.

Mix egg and the browned ground meat together in a bowl.

Mix the egg/meat mixture with the bread.

Place the stuffing into an oven proof dish.

Roast for about 20 – 35 minutes in a 425°F/220°C oven. If we have a broiler, it can be even faster but it needs some experimenting with the rack position and heat as the top can scorch quite easily.