Sage and onion stuffing

Ingredients

• 3 1/2 ozunsalted butter
• 3onions, finely chopped
• 2 stickcelery, finely diced
• 3/4 ozfresh sage, leaves finely chopped
• 1/4 ozfresh thyme, leaves picked
• 10 1/2 ozfresh breadcrumbs, from stale white bread
• 1egg, beaten
• 5/8 cupvegetable stock, hot
• 1 1/2 tspsea salt
• 1 tspblack pepper

Method

1. 1

   Melt most of the butter in a wide pan and cook the onions and celery gently until completely soft and sweet, well past the point where they have merely turned translucent.

2. 2

   Take the pan off the heat and stir in the chopped sage and the thyme, along with the salt and pepper. Let the mixture cool for a few minutes.

3. 3

   Tip the onion mixture over the breadcrumbs in a large bowl, add the beaten egg, and pour in enough of the hot stock to make a mixture that just holds together when you squeeze it.

4. 4

   Heat the oven to 375°F. Spread the mixture loosely in a buttered dish without pressing it down, dot the rest of the butter over the surface, and bake until the top is browned and crunchy.