Sage and Onion Stuffing

Ingredients

• 400g day-old white bread, cut into rough cubes
• 2 large onions, finely diced
• 4 tablespoons unsalted butter, plus extra for topping
• 3 tablespoons fresh sage leaves, finely chopped
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced
• 2 eggs, beaten
• 200ml chicken or vegetable stock
• 1 teaspoon celery salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg

Steps

1. 1

   Preheat the oven to 190°C (375°F). Melt the butter in a large pan over medium heat and gently fry the onions and garlic for 10 minutes until soft and translucent, then stir in the sage, thyme, celery salt, pepper, and nutmeg and cook for a further 2 minutes.

2. 2

   Remove the pan from the heat and fold in the bread cubes until evenly coated with the onion and herb mixture.

3. 3

   Pour in the stock and beaten eggs, then mix well until the bread absorbs the liquid and the mixture holds together when pressed — it should be moist but not soggy.

4. 4

   Transfer the mixture into a buttered deep ceramic baking dish, pressing it in gently and leveling the top.

5. 5

   Dot the surface generously with small pieces of butter and scatter over a few extra sage leaves, then bake for 35–40 minutes until the top is deep golden-brown and crispy.

6. 6

   Allow to rest for 5 minutes before serving so the interior firms slightly and holds its shape when spooned out.