Classic Sage and Onion Stuffing

Ingredients

• 400g stale white bread, torn into rough crumbs
• 2 large onions, finely diced
• 3 tablespoons fresh sage leaves, finely chopped
• 1 teaspoon dried thyme
• 80g unsalted butter
• 2 eggs, beaten
• 150ml chicken or vegetable stock
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon freshly grated nutmeg

Steps

1. 1

   1. Melt the butter in a wide pan over medium heat, then cook the onions slowly for 12–15 minutes until soft, translucent, and just beginning to turn golden.

2. 2

   2. Remove the pan from the heat and stir in the sage, thyme, nutmeg, salt, and pepper, allowing the residual warmth to bloom the herbs for one minute.

3. 3

   3. Add the breadcrumbs to the pan and toss thoroughly to coat them in the buttery onion mixture.

4. 4

   4. Pour in the beaten eggs and stock, then mix until the stuffing is evenly moistened but still holds a crumbly texture — add a splash more stock if it seems dry.

5. 5

   5. Transfer the mixture into a buttered ceramic baking dish, pressing it in loosely so the top surface is rough and uneven for maximum crust formation.

6. 6

   6. Bake at 190°C (375°F) for 35–40 minutes until the top is deep golden brown and the edges are crisp.