Inspired by the turkey stuffings sold in local stores around New York, there could be many variations on this recipe but this one works particularly well. Sourdough is the key ingredient. It made a good accompaniment to our Christmas Day turkey and the left overs were even better served with fried eggs for breakfast on Boxing Day.

3 tbsp olive oil
1 onion, peeled and roughly chopped
100g sourdough
200g chorizo, cut into thick semi circles
1 tsp smoked paprika
400g mushroom, cut into slices
Small handful chopped parsley
Small handful chopped mint (or coriander)
200ml turkey or chicken stock
Salt and freshly ground black pepper

Oven at 200°

Tear the sourdough into pieces (no need to remove the crusts) and, preferably using a food processor, break into rough crumbs.

Heat the oil in a large frying pan and cook the onion for about eight minutes until soft and beginning to colour. Add the chorizo, smoked paprika and cook for a minute or two before adding the mushrooms. Season generously. Continue cooking for five minutes.

Take the pan off the heat and add the breadcrumbs, chopped herbs and stock.

Transfer to a roasting dish and bake for about 20 minutes or until the top is crisp and golden brown.