To make the stuffing, melt the butter in a large frying pan over medium heat. Add the eschalot, thyme, rosemary, salt and pepper and cook for 3–4 minutes, stirring, or until soft. Add the sherry and cook for 1–2 minutes or until reduced and syrupy. Remove from the heat, add the breadcrumbs and mix to combine. Set aside to cool slightly.
Herb and Sherry Stuffing