Here is the updated table with the correct values:
– 1 loaf of day-old bread (preferably rustic or farmhouse-style)
– 2 large onions, finely chopped
– 4 tablespoons of butter
– 2 tablespoons of fresh sage leaves, finely chopped (or 2 teaspoons of dried sage)
– 1 teaspoon of thyme leaves (optional for extra flavor)
– 2 garlic cloves, minced
– Salt and pepper, to taste
– 1 cup of vegetable or chicken broth
– 1 large egg, beaten
1. The Bread:
Tear the loaf of day-old bread into small pieces, roughly 1-inch in size. This slightly stale bread helps absorb the flavors and ensures a perfect texture for our stuffing. Place the bread pieces in a large mixing bowl and set it aside.
2. The Onions:
In a large skillet, melt the butter over medium heat. Add the finely chopped onions and cook until they turn translucent and lightly golden, about 5-7 minutes. Stir occasionally to avoid burning.
3. The Aromatics:
Time to infuse our stuffing with the aromatic flavors of sage and garlic. Add the chopped sage leaves, minced garlic, and thyme leaves (if using) to the skillet. Season with salt and pepper according to your taste. Stir everything together and let it all cook for another 2 minutes. The incredible fragrance will fill your kitchen, promising a delightful dining experience.
4. Building the Stuffing:
Pour the onion and herb mixture over the torn bread pieces in the mixing bowl. Ensure the bread pieces are evenly coated. Slowly add the vegetable or chicken broth to moisten the bread, but be cautious not to make it too soggy. Gently fold in the beaten egg, which acts as a binder, holding all the ingredients together splendidly.
Transfer the stuffing mixture to a greased casserole dish. Press it down gently to form an even layer. Now, it’s time to let the magic happen! Bake the stuffing in a preheated oven at 350°F (175°C) for about 30 minutes. You’ll know it’s perfectly cooked when the top turns golden brown and the aroma wafts through the kitchen.
Variations and Tips:
– For a meaty twist, add cooked and crumbled sausage or bacon to the onion and herb mixture.
– To enhance the flavor, substitute some of the broth with white wine or apple cider.
– Feel free to experiment with different herbs like rosemary or parsley to customize the stuffing to your liking.
– Make sure the stuffing is completely cooled before stuffing your protein or serving it alongside your meal.
Sage and Onion Stuffing is the epitome of comfort and tradition. Its simplicity and rich flavors transport us back to cherished moments shared with loved ones. Whether it accompanies a festive roast, fills the cavity of a roast bird, or takes the center stage as a vegetarian delight, this recipe is sure to warm your heart and evoke feelings of pure delight. Embrace the heritage and savor each mouthful. Happy cooking!