It's The Most Bun-derful Time Of The Year

We've all been there - it's Christmas Eve, you've got your lovely fresh sourdough all ready for Christmas morning, and there, at the back of the bread tin, is the dried-out, hard remnant of the loaf that you never quite managed to finish. What to do? It's too old for toast. You could use it for croutons - if you wanted to risk losing a finger. Novelty stocking filler, perhaps?

While we're sure there's someone out there who would love a lump of solid bread on Christmas morning (looking at you, Staley Steve), here's an easy recipe that's sure to please the whole family.

Classic Sage & Onion Stuffing

Makes 6 - 12 balls

Ingredients:

250g stale Guild Of Dough bread

1 onion

1 bay leaf

1 garlic clove

1.5 tsp sage (fresh or dried)

2 tbsp oil

300ml vegetable stock

Salt and pepper to taste

Method:

1) Tear your stale bread into pieces, then drop them into a food processor and pulse until they turn into breadcrumbs. Put to one side.

2) Heat the oil in a frying pan. Dice the onion and fry it gently with the bay leaf until it's soft and translucent - about fifteen minutes. Dice the garlic, add it with the sage, then fry for a further minute. Leave this to cool.

3) Preheat the oven to 180°C, or 160°C for fan ovens. In a mixing bowl, stir together the breadcrumbs, onion, garlic, sage, salt, pepper, and enough vegetable stock to bring it all together. Leave it for five minutes to hydrate.

4) Shape the mixture into balls with your hands, then put them on a lined baking tray. Bake for twenty minutes, or until crispy.

A bit too plain? Add the zest and juice of an orange and some dried cranberries for a real festive hit. If you fancy something a little more hearty, dried apple and chopped chestnuts are a great way of making this a classic addition to any holiday menu. Not so interested in tradition? Dried apricots, chopped almonds, and a sprinkle of za'atar will bring a little taste of the East to your table.

Happy Holidays!