This is a quick and easy sage and onion stuffing recipe. Whether you want to use it as a side dish or to stuff a protein, this stuffing recipe is suitable for both. From something so simple, it's packed with flavour and has a beautiful texture. Please enjoy and Merry Christmas.

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Here’s the recipe

Ingredients - 

3 - Medium to Large Brown (Yellow) Onions, Diced 
2 - Cloves of Garlic, Thinly Sliced
12 - Fresh Sage Leaves, Roughly Chopped (Substitute for 2 tsp-2g of Dried Sage Leaves)
5g (0.10z) - Flat Leaf Parsley, Roughly Chopped (Substitute for 1/2 tsp-0.5g of Dried Parsley Flakes)
220g (7.7oz) - Fresh White Breadcrumbs (Crusts Removed) SEE NOTE BELOW
107.5g (3.7oz) - Unsalted Butter, Cubed
(100g (3.5oz) and 7.5g (0.2oz) Separated)
Salt and pepper to taste 

Method - 

1. Preheat oven to 180.c - 350.f 

2. In a large high-rimmed pan over medium-high heat, add 100g (3.5oz) butter and allow it to melt; add in the onion, salt, and pepper and sauté for 6 minutes, mixing regularly. Add garlic, sage, parsley, fresh bread crumbs, and seasoning to taste. Mix well and cook for 1 minute. Remove from the stovetop. 

3. Grease a small/medium-sized baking dish with the remaining butter. Add the stuffing mix, spread lightly, but don't compress and bake in the oven for 30 minutes. Remove, and let rest for 5 minutes to slightly firm up. Serve and dig in. 

Notes* - 

Sage can be substituted for 2 tsp - 2g of Dried Sage Leaves.

Flat Leaf Parsley can be substituted for 1/2 tsp-0.5g of Dried Parsley Flakes.

Separate the Unsalted Butter into 100g (3.5oz) and 7.5g ( 0.2oz) portions.

Coarse breadcrumbs by hand - 

Remove the crusts from the bread and chop them up with a sharp knife until they resemble large bread crumbs. It doesn't have to be extremely fine (the same as a food processor). The larger pieces will create a fantastic texture. 

Using this stuffing to stuff poultry - 

When using this stuffing for protein, ensure it is completely cold (straight out of the fridge). This will prevent bacteria from forming due to the cold chicken and the hot stuffing. The temperature levels will be completely different, resulting in the chicken entering the "danger zone, " a temperature scale to which bacteria start to grow.