Classic Sage and Onion Stuffing

sage and onion stuffing with gravy on small white plate

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4.34 from 6 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

9oz / 250g White Sandwich Bread, preferably 1-2 days old (see notes)
75g / 5 tbsp 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
1/3 cup / 80ml Vegetable Stock
Oil Spray, as needed

Instructions

Preheat the oven to 350F/180C.
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) Prep/Make Ahead - For the best results, cook the buttery onion mixture up to a day ahead and refrigerate, keeping the breadcrumbs separate. When ready, reheat the onion mixture, stir in the stock and breadcrumbs, then bake as instructed. Alternatively, fully bake the stuffing ahead, cool and refrigerate, then reheat covered with foil at 180C/350F until piping hot throughout. Remove the foil towards the end to crisp up the top if needed.

c) Calories - Whole recipe divided by 6.

Nutrition