Sage and Onion Dressing
Over a year ago
5,273 views
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
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
You can't beat this classic bread dressing, made entirely from scratch.
Method
-
1
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.
Comments (0)