Sage & Onion Stuffing

Ingredients

• 8 cups day-old white or sourdough bread, cut into 1cm cubes
• 2 large yellow onions, finely diced
• 4 stalks celery, finely diced
• 4 tablespoons unsalted butter
• 3 tablespoons fresh sage leaves, finely chopped
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced
• 2 cups chicken or vegetable stock, warm
• 2 eggs, lightly beaten
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon freshly grated nutmeg

Steps

1. 1

   1. Preheat the oven to 190°C (375°F). Spread the bread cubes on a baking sheet and toast for 10 minutes until lightly dried, then transfer to a large mixing bowl.

2. 2

   2. Melt the butter in a wide skillet over medium heat, then add the onions and celery and cook for 10–12 minutes, stirring occasionally, until soft and translucent.

3. 3

   3. Stir in the garlic, sage, thyme, nutmeg, salt, and pepper and cook for a further 2 minutes until fragrant, then pour the mixture over the toasted bread and toss to combine.

4. 4

   4. Pour the warm stock over the bread mixture and fold through the beaten eggs until everything is evenly moistened but not soggy.

5. 5

   5. Transfer the stuffing into a buttered ceramic baking dish and spread it into an even layer, pressing lightly so the top is slightly compact.

6. 6

   6. Bake uncovered for 30–35 minutes until the top is deep golden and crisp, with the interior set. Rest for 5 minutes before serving.