Sage Onion Bread Stuffing

Sage Onion Bread Stuffing

Golden, herb-fragrant and deeply savoury, this stuffing bakes into a dish of crisp-edged cubes and a tender, flavour-soaked centre — the kind that earns the loudest praise at the table. Mushroom and walnut mince brings meaty richness whilst fresh sage and parsley keep every mouthful bright. Serve it alongside your Sunday roast or holiday spread and pour a glass of dry Pinot Noir.

Ingredients
[ ] 450 g stale white or sourdough bread, cut into 2 cm cubes
[ ] 2 tablespoons ground flaxseed
[ ] 6 tablespoons cold water
[ ] 3 tablespoons olive oil, plus extra for greasing
[ ] 1 large onion, finely diced
[ ] 3 sticks celery, finely sliced
[ ] 4 cloves garlic, minced
[ ] 250 g chestnut mushrooms, very finely chopped
[ ] 100 g walnuts, finely chopped
[ ] 2 teaspoons dried sage, plus 1 tablespoon fresh sage leaves, finely chopped
[ ] 1 teaspoon fennel seeds
[ ] ½ teaspoon smoked paprika
[ ] ½ teaspoon freshly ground black pepper
[ ] ½ teaspoon fine sea salt, plus more to taste
[ ] 480 ml hot vegetable stock
[ ] 3 tablespoons fresh flat-leaf parsley, finely chopped (1 tablespoon reserved for serving)

Instructions
[ ] 1. Preheat the oven to 180 °C fan (200 °C conventional / gas mark 6).
Spread the bread cubes in a single layer across one or two large baking trays. Bake for 12–15 minutes, turning once halfway, until completely dried out and pale golden.
Transfer the toasted bread cubes to a very large mixing bowl and set aside. Leave the oven on.
Combine the ground flaxseed with 6 tablespoons of cold water in a small bowl. Stir well and set aside for at least 10 minutes until thick and gel-like.
Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Add the onion and celery with a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until softened and translucent.
Add the garlic and cook for a further 1 minute until fragrant.
Add the remaining 1 tablespoon of olive oil to the pan, then tip in the finely chopped mushrooms. Increase the heat to medium-high and cook, stirring frequently, for 6–8 minutes until the mushrooms have released all their liquid and the mixture is dry and beginning to colour.
Add the chopped walnuts, dried sage, fresh sage, fennel seeds, smoked paprika, black pepper, and ½ teaspoon of salt. Stir well and cook for a further 2 minutes so the spices bloom and the walnuts toast lightly. Taste and adjust the seasoning.
Scrape the mushroom and walnut mince over the dried bread cubes. Toss thoroughly so the mince is evenly distributed throughout the bread.
Pour the thickened flax mixture over the bread and mince. Toss again to coat.
Pour the hot vegetable stock gradually over the mixture, folding gently as you go. Add 2 tablespoons of the chopped parsley, holding back 1 tablespoon for serving. Continue folding until the stock is fully absorbed and the bread cubes are moistened but not soggy. The mixture should hold together when pressed
[ ] 2. if it seems dry, add a splash more stock.
Lightly grease a 23 × 33 cm (or similar 2–2.5 litre) baking dish with olive oil. Tip the stuffing mixture in and spread it into an even layer, pressing it down gently. For a crispier top, leave the surface slightly rough and uneven.
Cover the dish tightly with foil and bake at 180 °C fan for 25 minutes.
Remove the foil and bake for a further 20–25 minutes until the top is deep golden and crisp and the edges are pulling away from the sides of the dish. A knife inserted into the centre should feel hot to the touch.
Remove from the oven and leave to rest for 5 minutes. Scatter the reserved 1 tablespoon of fresh chopped parsley over the top just before bringing it to the table.

https://www.cuisinesavvy.com/recipe/sage-onion-bread-stuffing