Sage & Onion Stuffing

Ingredients

• 6 cups day-old white bread, cut into 1cm cubes
• 2 large onions, finely diced
• 4 tablespoons unsalted butter
• 3 tablespoons fresh sage leaves, roughly chopped
• 1 teaspoon fresh thyme leaves
• 2 cloves garlic, minced
• 1 cup chicken or vegetable stock
• 1 large egg, beaten
• 1 teaspoon celery salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground nutmeg

Steps

1. 1

   1. Preheat the oven to 190°C (375°F). Melt butter in a large skillet over medium heat, then add the onions and garlic and cook for 10 minutes until soft and lightly golden.

2. 2

   2. Stir in the sage, thyme, celery salt, pepper, and nutmeg, cooking for a further 2 minutes until fragrant. Remove from heat.

3. 3

   3. In a large bowl, combine the bread cubes with the onion mixture. Pour in the stock gradually, tossing until the bread is evenly moistened but not soggy.

4. 4

   4. Add the beaten egg and mix thoroughly to bind the stuffing together.

5. 5

   5. Transfer the mixture into a buttered ceramic baking dish, pressing gently, and dot the surface with a few small pieces of extra butter and a scatter of whole sage leaves.

6. 6

   6. Bake uncovered for 35–40 minutes until the top is deep golden and crisp.