Classic Sage Stuffing

Ingredients

• 1 loaf (about 450g) day-old white or sourdough bread, cubed
• 4 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 3 stalks celery, finely sliced
• 3 cloves garlic, minced
• 3 tablespoons fresh sage leaves, roughly chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh flat-leaf parsley, chopped
• 2 cups chicken or vegetable stock
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon celery salt

Steps

1. 1

   1. Spread the bread cubes on a baking sheet and leave uncovered overnight to dry out, or toast in a 150°C (300°F) oven for 20 minutes until dry but not browned. Transfer to a large mixing bowl.

2. 2

   2. Melt the butter in a skillet over medium heat and sauté the onion and celery for 8–10 minutes until soft and translucent. Add the garlic and cook for one more minute, then stir in the sage and thyme and remove from heat.

3. 3

   3. Pour the cooked vegetable mixture over the bread cubes, add the parsley, salt, pepper, and celery salt, and toss to combine evenly.

4. 4

   4. Whisk the eggs into the stock, pour over the bread mixture, and stir until the bread is evenly moistened but not soggy — add a splash more stock if the mixture seems dry.

5. 5

   5. Spoon into a buttered ceramic baking dish, spreading evenly, and dot the surface with a few small knobs of butter. Cover with foil and bake at 180°C (350°F) for 30 minutes.

6. 6

   6. Remove the foil and bake for a further 20–25 minutes until the top is deep golden brown and crisp. Rest for 5 minutes before serving.