0 0
Sage and onion stuffing

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
450 g Onion
225 g Breadcrumbs
60 g Butter
1 tblspn Sage
as required Salt
as required Pepper
as required Egg

Sage and onion stuffing

Cuisine:
    • 55 minutes
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Sage and onion stuffing

    This sage and onion stuffing is ideal to have to with your Sunday roast.  I would say that it is a good accompaniment to something like, chicken, turkey or pork. I also use this recipe along with another one in my Christmas leftovers pie(link will be here soon!).  It is very easy to make and you can probably throw it together with what you have laying around.

    I use the following technique to dice my onions – it is quicker than my old method and more reliable.

    (Visited 70 times, 1 visits today)

    Steps

    1
    Done

    Dice the onions to a medium or fine size.
    Put them into a frying pan and fry gently until clear.
    If you prefer a slightly less oniony (?) stuffing, you can simmer gently for about 10 minutes and then drain.

    2
    Done

    While frying the onions, take some slightly stale (or fresh!) bread and put into a processor to turn into breadcrumbs.
    Add the breadcrumbs to a bowl with the sage, as much salt and pepper as required and the butter.

    3
    Done

    Add the onions directly over the butter to aid in the melting.
    Mix thoroughly until the butter has melted and there is an even mix.
    If you want stuffing balls proceed to Step four, otherwise proceed to Step five.

    4
    Done

    Now is the time to add the egg and mix until it starts to come together.
    Take about a tablespoon worth of mixture and roll in your hands until you end up with a ball shape.

    5
    Done

    Into a medium sized roasting tray add some dripping or vegetable oil and put into the preheated oven to get hot.
    Once melted, add the stuffing mixture and smooth roughly, or add the stuffing balls with some room in between each of them.
    Bake for around 40 minutes until golden brown.

    BaTarts

    How to make a practically perfect parkin
    previous
    How to make a practically perfect parkin
    Traditional Victoria sponge cake
    next
    Traditional Victoria sponge cake
    How to make a practically perfect parkin
    previous
    How to make a practically perfect parkin
    Traditional Victoria sponge cake
    next
    Traditional Victoria sponge cake

    Add Your Comment