Average vote shown
Login to rate this recipe

View Comments

Sage and Onion Dressing

Added on Fri Nov 9 2007

Views 482

The Story Behind The Recipe

In my family, we like to cook the dressing and the bird separately. Why do we cook our dressing in a dish rather than stuffing it into the bird? Firstly, it's hard to get the stuffing to cook properly without drying out the meat. In addition, we love Read More

" You can't beat this classic bread dressing, made entirely from scratch. "

This recipe belongs to 'Festive Foodies'

View The Group

The Basics

• Dish: Side Dishes
• cuisine: English
• Serves: 4 to 6
• Prep Time: 0hrs 25 mins
• Cooking Time: 0hrs 30 mins

Ingredients

• 400 g hand-baked white bread cut into small cubes
• 2 tbsp butter
• 1 tbsp vegetable oil
• 125 g onion chopped
• 125 g celery chopped
• 1 to 2 tbsp chopped fresh sage leaves
• 1 tbsp chopped fresh thyme
• 300 to 325 ml chicken or vegetable stock
• A pinch of salt
• Ground pepper to taste

Method

Pre-heat the oven 180 C (350 F). Place the bread cubes on a baking sheet and lightly toast them in the oven for 10 minutes.Cool and set them aside in a bowl. Melt 1 tablespoon of butter together with the vegetable oil (this prevents the butter from burning) in a deep-sided pan over a low heat. Add the chopped celery and onions. Sauté for about 10 minutes until they are soft and translucent but not coloured. Add the herbs, bread cubes and stock, while seasoning with salt and pepper. Toss the mixture thoroughly, making sure the bread cubes are moistened, then tip it into an ovenproof dish and dot with the remaining tablespoon of butter. Bake until it's golden brown on top – this will take about 30 minutes - and serve it straight from the oven.