This fragrant herby bread stuffing is rich, buttery, and packed with fresh parsley, sage, and thyme. Soft in the centre with a beautifully crisp top, it’s the perfect classic side dish—comforting ,delicious and ideal for serving alongside any roast feast.
Warm a frying pan on a medium heat, add the oil, onions, a pinch of salt and pepper. Cook without colour for about 15 minutes. Add the butter and cook until fully melted. Take off the heat and leave to cool.
Finely chop the parsley, sage and thyme.
Add the breadcrumbs to a bowl along with the fresh herbs, and a pinch pepper. Be careful if adding more salt as theres salt in the butter.
Stir through the buttery onions and eggs until the bread is coated.*The eggs are optional, my mum always added egg it binds the stuffing and gives it a nicer texture.
Spoon into the trays, cover and store in the fridge or freezer.
Storage: Fridge: 5 days
Freezer: 3 months. Defrost overnight in the fridge.
To cook: Preheat oven 180ºC. Take the lid off the container, bake in a foil tray or ovenproof dish for 30-35 minutes, make sure it's piping hot all the way through and golden and crusted on top.