Preheat your oven to 180°C (350°F). Grease a 23x33cm baking dish with a little butter. The warmth of the oven will soon fill your kitchen with promise.

Sweat the vegetables. Melt the butter in a large frying pan over a medium heat. Add the onions and celery. Cook for 8-10 minutes, stirring occasionally with a wooden spoon. You are looking for them to become translucent and soft, and you will hear a gentle, contented sizzle. The butter will smell nutty and rich.

Add the aromatics. Stir in the garlic, sage, and thyme. Cook for another minute until the garlic is fragrant and the herbs release their oils — the scent will deepen and become earthy.

Combine the base. Place the bread cubes in a very large mixing bowl. Pour the warm, buttery vegetable mixture over the top. Use your hands or a spatula to toss everything together, ensuring every cube is lightly coated. You should see the bread glisten slightly.

Add the liquid. In a separate jug, whisk the beaten eggs into the warm stock. Pour this mixture over the bread. Gently fold it in with a spatula. The bread will begin to soften, and you will feel the mixture become heavy and cohesive. It should look moist but not swimming in liquid.

Season and transfer. Sprinkle over the salt, pepper, and fresh parsley. Give it one final, gentle stir. Spoon the mixture into your prepared baking dish and spread it into an even layer. The top should look slightly craggy, which will create lovely crispy bits.

Bake to golden perfection. Place the dish in the oven and bake for 35-45 minutes. After 25 minutes, the edges will start to turn a deep golden brown, and you will hear a faint bubbling from the stock. The top should be crisp and deeply coloured, while the centre remains soft when you press it gently with a spoon.

Rest before serving. Remove the dish from the oven and let it sit for 5-10 minutes. This rest allows the steam to settle, ensuring the stuffing holds its shape when you scoop it out. The scent will be intoxicating.