Classic Sage and Celery Bread Stuffing

• 450 g White bread, slightly stale
• 90 g Unsalted butter
• 250 g Celery
• 1 large Yellow onion
• 10 g Fresh sage
• 15 g Fresh parsley
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 450 ml Chicken stock
• 2 Egg

1. Heat the oven to 180°C (355°F). Cut the white bread into 2 cm cubes and spread on a tray; bake for 12 to 15 minutes, stirring once, until dry and lightly golden.
2. Meanwhile, melt the unsalted butter in a saucepan over medium heat. Finely dice the celery and onion, then cook with the fine sea salt for 10 to 12 minutes until softened and sweet, not browned.
3. Finely chop the fresh sage and fresh parsley, then stir them into the pan for 1 minute until fragrant. Remove from the heat and let the mixture cool for 5 minutes so it does not scramble the eggs.
4. Tip the dried bread cubes into a mixing bowl and add the warm celery mixture. Whisk the eggs with the chicken stock and black pepper, then pour over the bread and toss well until evenly moistened.
5. Butter a baking dish with a little of the mixture clinging to the pan, then spoon in the stuffing and press very lightly to level. Bake for 35 to 40 minutes until golden on top and set in the middle; a knife inserted should come out hot with no liquid stock pooling.

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