dinner · vegetarian
Sage and onion skillet stuffing
Cubes of day-old bread baked with buttery onion, celery and sage until crisp on top and tender inside.
- Time
- 40min
- Steps
- 6
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 190°C (375°F).
-
2
Cut the bread into cubes and toast them on a baking tray for 8 minutes.
-
3
Dice the onion and celery and cook them in the butter in an ovenproof skillet until soft.
-
4
Stir in the sage, then the toasted bread.
-
5
Drizzle in the vegetable stock a little at a time, tossing until the bread is evenly damp.
-
6
Bake about 20 minutes, until the top is browned and crisp and the center reaches 74°C (165°F).
