Classic Sage and Onion Stuffing

sage and onion stuffing with gravy on small white plate

Print Recipe

4.20 from 5 votes

Here I'll show you the easiest and most delicious way to make classic sage and onion stuffing!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: British

Servings:

Author: Chris Collins

Cost: £1 / $1

Equipment

Food Processor (for breadcrumbs)
Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
25cm x 17cm / 10" x 7" Baking Dish (or similar size)

Ingredients

250g / 9oz White Sandwich Bread, preferably 1-2 days old (see notes)
5 tbsp / 75g Butter, diced into cubes
2 large White Onions, finely diced (approx 200g/7oz each)
1 large rib of Celery, finely diced
2 large cloves of Garlic, finely diced
2 tbsp Fresh Sage, finely diced
1 tsp Fresh Thyme, finely diced
1/4 tsp EACH: Salt, Black Pepper
80ml / 1/3 cup Vegetable Stock
Oil Spray, as needed

Instructions

Preheat the oven to 180C/350F.
Place the bread in a food processor and blitz into a coarse breadcrumb. You may need to do this in batches.
Melt the butter in a large pan over medium heat. Add the onion and celery and gently sweat it all down until soft and just starting to turn light golden. Don't rush this process, it can take around 15 minutes to properly soften and sweeten the onions. Add in the garlic, sage and thyme and continue frying for another 1-2 minutes.
Stir in the vegetable stock then stir in the breadcrumbs, salt and pepper until fully coated in the butter/stock. Spray the baking dish with oil, then pour in the breadcrumbs and use your wooden spoon to gently press down and level off the top.
Liberally spray the top with oil then bake in the oven for 30-35 minutes or until crisp and deep golden on top. Rest for a few minutes before serving.

Video

Notes

a) Bread - Regular white sandwich bread does the trick here. You want it a day or so old, just so it's a touch stale. This will help prevent the breadcrumbs from soaking in the butter and stock without going too mushy. Not a huge issue - it's still delicious with fresh bread.

b) Make Ahead - Allow to completely cool then tightly store in the fridge. I recommend reheating until piping hot in the oven at the same temp with foil over to prevent it from browning too much.

c) Calories - Whole recipe divided by 6.

Nutrition