Ingredients

• 250g butter
• 3 onions, finely chopped
• half a head of celery, finely chopped
• 500g fresh white breadcrumbs
• 1 handful fresh parsley, finely chopped
• grated zest of 1 lemon
• 1 tsp dried marjoram
• salt
• black pepper

Cooking instructions

Melt the butter over a low heat, add the onions and celery and cook gently, stirring occasionally, until softened, about 10 minutes. Stir in the crumbs, parsley, lemon and marjoram and add salt and pepper to taste. Allow the stuffing to cool completely. You can prepare the stuffing in advance up to this point; place in a polythene bag, squeeze out the air, seal and refrigerate for up to 1 day ahead but let return to room temperature before proceeding.

Season the body cavity of the turkey and fill with the stuffing - don’t pack too tightly as the stuffing with swell and expand during cooking. You can bake any remaining stuffing in a buttered baking dish until hot through and golden on top, during the last 30-45 minutes of roasting the turkey.