Classic Sage and Onion Stuffing

Ingredients

• 200g day-old white bread, torn into rough chunks
• 2 medium onions, finely diced
• 3 tablespoons fresh sage leaves, finely chopped
• 60g unsalted butter
• 1 egg, beaten
• 120ml chicken or vegetable stock
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon fine sea salt
• 1 tablespoon fresh flat-leaf parsley, chopped

Steps

1. 1

   1. Preheat the oven to 190°C (375°F). Melt the butter in a frying pan over medium heat, add the onions, and cook for 10–12 minutes until soft and lightly golden.

2. 2

   2. Remove the pan from the heat and stir in the sage, thyme, parsley, salt, and pepper, letting the residual heat bloom the herbs for one minute.

3. 3

   3. Place the torn bread in a large bowl, pour the onion and herb mixture over it, and toss to combine evenly.

4. 4

   4. Add the beaten egg and enough stock to bring the mixture together — it should be moist but still hold a crumbly texture when pressed.

5. 5

   5. Transfer the mixture into a lightly buttered ceramic baking dish and press down lightly, leaving the surface slightly rough for texture.

6. 6

   6. Bake for 30–35 minutes until the top is deep golden brown and the edges are crisp. Rest for five minutes before serving.