Sage Stuffing

Ingredients for Sage Stuffing

• 1 medium onion, coarsely chopped

• 2 celery ribs, coarsely chopped

• 7 tablespoons unsalted butter, divided

• 1 good-quality baguette (230g ), cut into 1-inch cubes (8 cups)

• 1/3 cup chopped celery leaves

• 1 1/2 tablespoons chopped sage

• 240ml turkey stock or reduced-sodium chicken broth

• 1 large egg

How to make Sage Stuffing

Preheat oven to 204°C with rack in lower third. Butter a 11/2-qt shallow baking dish or gratin dish.

Cook onion and celery in 6 tablespoons butter with 1/2 teaspoons salt and 1/4 teaspoons pepper in a large heavy skillet over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Transfer to a bowl and toss with bread cubes, celery leaves, and sage, then cool 5 minutes. Whisk together stock and egg (if stock is hot, gradually whisk into egg), then toss with bread mixture until absorbed. Transfer to baking dish and dot top with remaining tablespoon butter.

Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes more.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.