Sage and Onion Stuffing

Ingredients

• 400g day-old white bread, torn into rough chunks
• 2 large onions, finely diced
• 4 tablespoons unsalted butter, plus extra for dotting
• 3 tablespoons fresh sage leaves, finely chopped
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced
• 250ml chicken or vegetable stock
• 1 egg, beaten
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Steps

1. 1

   1. Preheat the oven to 190°C (375°F). Melt butter in a large frying pan over medium heat, then gently cook the onions and garlic for 10–12 minutes until soft and translucent. Stir in the sage, thyme, salt, pepper, and nutmeg, cook for one more minute, then remove from heat.

2. 2

   2. Place the torn bread into a large bowl and pour the warm onion mixture over it, tossing to combine evenly.

3. 3

   3. Add the beaten egg and stock, mixing until the bread has absorbed the liquid and the mixture is moist but holds together when pressed.

4. 4

   4. Transfer the stuffing into a buttered deep ceramic baking dish, pressing gently to level the surface. Dot the top generously with small pieces of butter.

5. 5

   5. Bake uncovered for 35–40 minutes until the top is deep golden-brown and crispy while the interior remains soft and steaming.

6. 6

   6. Rest for 5 minutes before serving with a large spoon, scooping down through the crispy top to reveal the tender layer beneath.