Classic Sage and Onion Stuffing, fluffy, aromatic, and perfect for any festive table.

Scale

1 loaf (about 400g) day-old bread, cubed

2 large yellow onions, finely chopped

3 ribs celery, thinly sliced

1/3 cup unsalted butter or olive oil

2 tbsp fresh sage, chopped (or 2 tsp dried)

2 tbsp fresh parsley, chopped

1 tsp dried thyme

3/4 tsp kosher salt

1/2 tsp black pepper

2 cups low-sodium vegetable broth

1 large egg, lightly beaten (optional)

Olive oil spray or butter, for greasing dish

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1. Toast bread cubes in the oven at 170°C (340°F) until crisp.

2. Sauté onions and celery in butter.

3. Add sage, parsley, thyme, salt, and pepper.

4. Combine bread cubes and sautéed veggies in a bowl.

5. Drizzle with broth (and egg if using), tossing to moisten.

6. Transfer to greased dish, cover with foil, and bake at 180°C (350°F) for 30 minutes.

7. Remove foil and bake 15–20 minutes until golden.

8. Cool slightly, garnish with fresh herbs, and serve.

Use gluten-free bread if needed.

Replace butter with olive oil for a dairy-free version.

Prepare up to a day in advance; bake before serving.