No-Fuss Turkey

• 1 x 5–6 kg turkey

Chunk the bread and blitz it in a blender with the crust on to make fine crumbs. Over a low heat, gently fry the onion in all the butter, until they soften (you want no browning to occur). Remove from the heat and add the breadcrumbs, herbs, cream and sherry. Stir to combine well.

When the stuffing is completely cool, you can stuff the bird. Loosen the skin over the breasts and pack in