Sage and Onion Stuffing

Ingredients

• 300g stale white bread, torn into rough chunks
• 2 large onions, finely diced
• 3 tablespoons unsalted butter, plus extra for dotting on top
• 2 tablespoons fresh sage leaves, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 egg, beaten
• 150ml chicken or vegetable stock, warm
• 1 teaspoon wholegrain mustard
• Salt and black pepper to taste

Steps

1. 1

   1. Melt butter in a frying pan over medium heat and gently cook the onions for 12–15 minutes until soft and golden. Stir in the sage and thyme for the final minute, then remove from heat.

2. 2

   2. Pulse the bread in a food processor to coarse crumbs, or crumble by hand, and transfer to a large mixing bowl.

3. 3

   3. Add the cooked onion mixture, beaten egg, mustard, and warm stock to the breadcrumbs. Season generously and mix until the stuffing is moist but still holds some texture — add a splash more stock if too dry.

4. 4

   4. Spoon the mixture into a buttered deep ceramic baking dish and press down lightly. Dot the surface with small pieces of butter and scatter over a few extra sage leaves.

5. 5

   5. Bake at 190°C (375°F) for 35–40 minutes until the top is deeply golden and crisp while the centre remains soft and steaming. Rest for 5 minutes before serving.