There are many types of stuffing, but Sage and onion stuffing has to be up there with the best! Very easy to make, smells divine whilst cooking and easily made in advance. Can be frozen too.
A traditional accompaniment to both Turkey and Chicken roasts dinners.
Sage and Onion stuffing, the perfect accompaniment to roast dinners
Ingredients
- 200g fresh breadcrumbs
- 2 medium onions, finely diced
- Small bunch of fresh Sage, finely chopped (or 1 heaped tablespoon dried sage)
- 1 tsp fine salt
- Generous amount of freshly ground black pepper
- 80g Shredded suet (alternatively, 30ml olive oil)
- 1 egg, beaten with 20ml water added
Instructions
- Add all the dry ingredients in a large bowl and combine
- Add the egg/water mixture
- Use your hands to form an even textured mix that holds together when you squeeze it
- Add a little more water if necessary
- Line a baking sheet with greaseproof paper
- Make balls roughly the size of golf balls and place on baking tray
- Bake in the oven 200C or equivalent for 30 minutes or until golden brown
Notes
Instead of making balls, you can also use this mix to stuff the small cavity on a Turkey or a Chicken, remember to add a little time to the roasting times for the bird. You can bake these in advance, allow to cool and simply pop back into the oven 10 minutes before serving. Can also be frozen, defrost before baking in the oven for 10 minutes
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