This was an inspirational last minute stuffing for theThanksgiving turkey. How did we forget about stuffing and what was in the fridge? All worked out brilliantly in the end.

Oven at 180°C

2 heads of celery, washed and finely sliced
1 large onion (or 3-4 shallots), skinned and finely chopped
1-2 leeks, outer layers removed, washed and finely sliced
2-3 tbsp olive oil
1 crusty French baguette
Turkey (or chicken) stock
2 eggs
1 small bunch sage, stalks removed and chopped
1 small bunch parsley, thicker stalks removed and finely chopped
Salt and freshly ground black pepper

In a large casserole pot, gently heat the olive oil and add the onion, Cook, stirring from time to time, until the onion is soft but not coloured. Add the celery and leek and continue cooking gently for five minutes. Cover and continue cooking for about 15 minutes or until the vegetables are soft. Add the chopped parsley and sage for the last minutes of cooking.

Tear the bread into chunks of about 2.5cm. Place on a baking tray and roast in the oven for about 10-15 minutes, turning them around until they are crisp and begin to show colour.

Break the eggs into a basin and add three ladles of cold stock. Beat together and season well.

Place the bread in a large baking dish, add the vegetables and then the stock mixture. Put in the oven and cook for about 40 minutes or until nicely coloured. Add more stock during cooking if it seems a little dry.

Use any leftovers for breakfast with a fried egg the next day.