Sage and Onion Stuffing

Method

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1. Spread the bread cubes on two trays and dry in a 150°C / 300°F oven for 25 minutes, turning once, until crisp and pale gold but not browned. Tip into a very large bowl.

   Mark done Start 25 min timer

2. Raise the oven to 190°C / 375°F.

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3. Melt the butter in a large frying pan and cook the onions and celery over medium heat for 15 minutes, until soft, sweet and lightly golden. Do not rush this.

   Mark done Start 15 min timer

4. Add the garlic, sage and thyme and cook 2 minutes more, then stir in the parsley, salt and pepper.

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5. Scrape the whole buttery mixture over the bread and toss thoroughly.

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6. Pour over two-thirds of the hot stock and fold gently until absorbed, then add the rest a ladle at a time until the bread is thoroughly saturated but not sitting in a pool. It should look far wetter than seems right.

   Mark done

7. Fold in the beaten eggs.

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8. Tip into a buttered 23 x 33 cm dish, cover with foil, and bake 25 minutes.

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9. Uncover and bake 20 minutes more, until the top is deep golden and crunchy and the centre is set.

   Mark done

Chef’s Tips

• Dry the bread, do not toast it. Browned cubes give the finished dish a bitter edge.
• Fifteen minutes on the onions. This is where the flavour is.
• Assemble it the day before and bake it on the day; it improves.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Roast turkey and gravy
• Cranberry sauce
• Roast potatoes

Storage & Reheating

Refrigerated for 4 days. Reheat covered at 180°C for 20 minutes, uncovering at the end. Freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.