Sage and Onion Stuffing

Ingredients

• 400g stale white bread, torn into rough cubes
• 2 large onions, finely diced
• 3 tbsp unsalted butter, plus extra for dotting on top
• 2 tbsp fresh sage leaves, finely chopped
• 1 tsp dried thyme
• 2 cloves garlic, minced
• 2 eggs, beaten
• 200ml chicken or vegetable stock
• 1 tsp celery salt
• ½ tsp freshly ground black pepper
• 1 tbsp flat-leaf parsley, finely chopped

Steps

1. 1

   1. Preheat the oven to 190°C. Melt butter in a frying pan over medium heat and cook the onions and garlic for 10–12 minutes until soft and golden. Stir in the sage, thyme, and parsley for the last minute.

2. 2

   2. Combine the bread cubes and cooked onion mixture in a large bowl. Season with celery salt and black pepper and toss to distribute evenly.

3. 3

   3. Pour the beaten eggs and most of the stock over the bread mixture, then fold together gently until the bread is moistened throughout but not soggy — add remaining stock if it seems dry.

4. 4

   4. Tip the mixture into a buttered deep ceramic baking dish and press down lightly into an even layer. Dot the surface generously with small pieces of cold butter.

5. 5

   5. Bake for 35–40 minutes until the top is deeply golden and crisp, and the interior is set and steaming hot when a spoon is pressed in.