Sweat the aromatics: Melt the butter in a large, oven-safe skillet (or frying pan) over a medium heat. Add the chopped onion and celery. Cook for 5-7 minutes, stirring occasionally, until the onion turns translucent and you can smell a sweet, mellow aroma. The celery should be softening but still have a slight bite.

Brown the meat: Add the sausagemeat (or minced chicken) to the pan. Break it up with a wooden spoon and cook for 6-8 minutes. You’re looking for the meat to lose all its pinkness and start to turn a deep golden brown—that’s the flavour developing. The sound should shift from a sizzle to a more gentle crackle as the moisture evaporates.

Add the garlic and herbs: Stir in the minced garlic, dried sage, dried thyme, salt, and pepper. Cook for just one minute until the garlic is fragrant—you’ll smell it immediately. Be careful not to burn the garlic, as it will turn bitter.

Combine the dry ingredients: Tip the breadcrumbs (and dried cranberries, if using) into the pan. Stir everything together until the breadcrumbs are evenly coated in the buttery, meaty mixture. The colour will be a warm, speckled beige.

Moisten the mixture: Pour the stock into the pan, then add the beaten egg. Stir vigorously until everything is combined. The mixture should look very wet and almost porridge-like; it will firm up as it bakes. If it looks dry, add a splash more stock.

Bake to perfection: Smooth the top of the stuffing with the back of a spoon. Transfer the skillet to a preheated oven at 190°C (fan-assisted). Bake for 20-25 minutes. You'll know it's done when the top is a beautiful, crisp golden brown and the edges are bubbling. The smell filling your kitchen will be pure comfort.

Rest before serving: Remove the skillet from the oven and let it rest for 5 minutes. This allows the stuffing to set, making it easier to slice or scoop. The top should feel firm to a gentle touch, not wobbly.