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 eggs, lightly beaten
• 200ml hot chicken or vegetable stock
• 1 teaspoon celery salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg

Steps

1. 1

   1. Preheat the oven to 190°C (375°F). Melt the butter in a large frying pan over medium heat, add the onions and cook gently for 12–15 minutes until soft, translucent, and lightly golden.

2. 2

   2. Remove the pan from heat, stir in the sage, thyme, celery salt, pepper, and nutmeg, and allow to cool for 5 minutes.

3. 3

   3. Combine the bread chunks with the onion mixture in a large bowl, then pour in the beaten eggs and hot stock, tossing everything together until the bread is evenly moistened but still holds some texture.

4. 4

   4. Transfer the mixture into a buttered deep ceramic or baking dish, pressing it lightly into an even layer. Dot the surface generously with small knobs of butter.

5. 5

   5. Bake uncovered for 35–40 minutes until the top is deep golden-brown and crispy, with the interior remaining moist and tender.

6. 6

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