Classic Sage and Onion Stuffing

Ingredients

• 300g day-old white bread, torn into rough crumbs
• 2 large onions, finely diced
• 4 tablespoons unsalted butter
• 3 tablespoons fresh sage leaves, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 egg, lightly beaten
• 120ml hot chicken stock
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg

Steps

1. 1

   1. Melt the butter in a wide frying pan over medium-low heat and cook the onions, stirring occasionally, for 15 minutes until soft, golden, and sweet — do not rush this step.

2. 2

   2. Remove the pan from the heat, stir in the chopped sage, thyme, salt, pepper, and nutmeg, and let the mixture cool for 5 minutes.

3. 3

   3. In a large bowl, combine the breadcrumbs with the onion mixture, then pour in the beaten egg and enough hot stock to bring everything together into a cohesive but still slightly crumbly mix.

4. 4

   4. Spoon the stuffing into a lightly buttered ceramic baking dish, pressing it gently into an even layer, then rough up the surface with a fork to encourage a craggy, golden crust.

5. 5

   5. Bake at 190°C (375°F) for 30–35 minutes until the top is deep golden-brown and the edges are just crisp, then rest for 5 minutes before serving.