Stuffing
This is a simple bread stuffing built from pantry staples, ready in the time it takes to chop an onion. Slightly stale white bread soaks up olive oil and a little water, while fresh sage and mixed dried herbs give it the savory flavor people expect beside a roast. You mix it by hand, then either pack it into a bird or bake it as crisp-edged patties.
Instructions
Cut the crusts off the bread slices and put the slices into a large mixing bowl. Slightly stale bread works best because it soaks up the other ingredients without turning to paste.
Add the water along with the onion, dried herbs, sage, garlic and olive oil. Work everything together with your hands until the bread has broken down and the mixture is evenly combined.
To cook it inside a bird, pack the stuffing into the washed cavity of a chicken or turkey before roasting. For a separate side, shape the mixture into patties and set them on a greased tray, then bake in a moderate oven.
For a turkey, make three times the amount given here.
Make it personal.
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