Sage and Onion Stuffing

1. Cut the bread into cubes and dry them out in the oven at 150°C for 10 minutes.

2. Sweat the finely chopped onion and sliced celery in the butter.

3. Add the finely chopped sage and parsley and fry together for half a minute.

4. Toss the bread cubes with the onion mixture in a large bowl.

5. Pour over the beaten egg and just enough warm water or stock to moisten the bread without making it soggy.

6. Press into a buttered dish and bake at 180°C for 30 minutes until crisp on top.

Tip: The essential partner to the Thanksgiving and Christmas roast. Sage is a bold herb – do not substitute it, it defines the dish.