Sage and Onion Stuffing

The indispensable accompaniment of festive roasts: fragrant, sage bread stuffing with a crisp top.

1. Cut the bread slices into cubes, and at 150 °C toast them dry in 10 minutes.

2. In the butter sweat the finely chopped onion and the sliced celery stalk glassy.

3. Add the finely chopped sage and parsley, and fry them together for half a minute, until fragrant.

4. In a large bowl toss the bread cubes together with the onion mixture.

5. Pour over the beaten egg and enough warm water for the bread to moisten but not soak apart; salt and pepper it.

6. Smooth it into a buttered dish, and bake it at 180 °C for 30 minutes, until the top browns crisp.

Tip: The indispensable accompaniment of the Thanksgiving and Christmas roast. Sage is a characterful herb – do not swap it out, it gives the dish its character.