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It might sound simple, but it's a classic for a reason..this stuffing can be made up to 48 hours ahead of serving, keep chilled until you're ready to bake to make Christmas Day a little less stressful. See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Fry the onions in the butter over a low heat for 15 mins or until really soft. Add the herbs and cook for 2 mins.
Blitz the bread in a food processor to fine breadcrumbs. Stir into the onions, season, then transfer to an approx 20cm greased baking dish. Cover with foil; bake for 20 mins. Remove the foil and bake for 10 mins more until crisp.
Get ahead: Make the stuffing up to 48 hrs ahead and keep chilled.
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