Ingredients

Step by step

1. Preheat the oven to 150°C, fan 130°C, gas 2. Remove the crusts from one of the loaves (keep for another use), then cut both loaves into cubes. Arrange the brioche cubes over two baking trays, then transfer to the oven to bake for 1 hour, or until crunchy and light golden in colour.

2. Meanwhile, cook the sausagemeat in a large pan with 2 tablespoons of olive oil – you’ll likely have to do this in batches. Once the sausagemeat is cooked through and browned, season with the sage, coriander and ginger, then cook for a further 2 minutes. Remove from the pan and set aside. Using the butter, cook the mushrooms, apples, carrots, celery and onions in turn. Season as you go, and once each one is soft, set aside with the cooked sausagemeat. Mix everything together with the croutons. Transfer to a large baking dish, or use two and swap shelves halfway through cooking time.

3. Preheat the oven to 200°C, fan 180°C, gas 6. Heat the stock in a pan until it’s steaming, then ladle it over the stuffing mixture, until everything is combined but not too soggy. Bake for around 15 minutes, or until slightly golden on top.

4. While the stuffing bakes, add the extra sage leaves to a pan with the remaining olive oil and cook over a medium heat for a couple minutes until the sage leaves crisp up.

5. Scatter the crispy leaves over the stuffing and serve.