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By Rachel Allen Ingredients For the turkey and stock For the stuffing 85g/3oz butter 175g/6oz onions, finely chopped 225g/8oz fresh white breadcrumbs 2 tbsp chopped mixed fresh herbs (parsley, chives, thyme or sage) For the gravy 1.2 litres/2 pints stock (see above, or chicken stock) 1 tbsp softened butter 1-2 tbsp plain flour Method For the stock, put the giblets, onion, carrot, celery and herbs in a saucepan and season