It is so easy to make a sage and onion stuffing - no need at all to resort to packets! The original purpose of stuffing was to keep the meat moist while also adding flavour to the bird. Nowadays, I prefer to cook my stuffing separately and serve it in ramekins or a terrine mould so it becomes more crunchy. This recipe is quick, delicious to make, and meat-free. Once you have mastered this you can simply add whatever flavours you wish - perhaps chopped nuts, dried fruits, and chopped fresh herbs. If you would like to use gluten-free bread, you may not need all of the eggs as the bread will absorb the moisture differently.
Thyme leaves, chopped
Freshly-ground black pepper
Eggs, whole, medium, organic or free range
Egg yolk, medium, organic or free range
Preheat your oven to 180ºC.
In a medium saucepan covered with a lid, on a medium heat, sweat the onions in the butter for 5 minutes until they are soft and cooked through.
Stir in the garlic, bay, thyme and continue to cook for a further 3 minutes. Remove from the heat and leave to cool.
In a food processor, blitz the bread, sage and parsley to a coarse breadcrumb.
In a large bowl, mix together the cooled onion mixture with the breadcrumbs and season with the salt and pepper.
Mix in the eggs and yolk until you have an even mixture.
Divide this into 4 ramekins or a shallow terrine mould and bake for 10-15 minutes until the top is caramelised and the centre is hot. Serve straight from the oven to the table.