Easy Bread Stuffing

The chunky, rustic texture of the bread makes for a range of crisped and tender bits. Use vegetable broth instead of chicken broth if you want the stuffing to be vegetarian

450g bread, torn into bitesize pieces (about 10 cups) 8 tablespoons unsalted butter, at room temperature 2 large yellow onions, cut into 1cm dice (about 3 cups) 4 ribs celery, cut into 1cm

dice (3/4 to 1 cup) 2 teaspoons kosher salt 2 tablespoons minced fresh sage (may substitute 1 tablespoon dried sage) 1/4 cup finely chopped flatleaf parsley 2 cups good-quality homemade or no-salt-added chicken stock or broth 2 large eggs, lightly beaten

Preheat the oven to 190° C.

Arrange the bread pieces in a large baking dish; toast (middle rack) for about 10 minutes, stirring occasionally, until they look dried and crisped. Cool to room temperature.

Meanwhile, melt half of the butter in a large pot over medium heat. Stir in the onions and celery; cook for about 12 minutes, stirring occasionally, until they are just softened.

Turn off the heat and stir in the salt, sage, parsley and the toasted bread pieces. Pour in the stock or broth and the eggs, then stir to incorporate and evenly moisten the mix.

Coat the now-empty baking dish with 2 tablespoons of the butter, then pack the stuffing mixture in it.

Dot the top with the remaining 2 tablespoons of butter.

Bake the stuffing (middle rack) for about 45 minutes, until it is firm to the touch and the top is browned and crisp.

Serve hot.

Serves 8