Friday, 23 January 2009

Sage and Onion Stuffing

No roast is complete without a nice lump of stuffing. This is my favorite type of stuffing, and it's so easy to make.


  • 30g butter

  • 3 onions, finely chopped (I like the colour of red onions)

  • 200g (8 thick slices or so) of breadcrumbs

  • 3 tbsp fresh or dried sage

  • 1 egg


  1. Melt the butter in a sauce pan.

  2. Add the onion and gently fry with the lid on (sweating the onions).

  3. When the onions are nice and soft add the breadcrumbs and sage and mix well. Remove the pan from the heat.

  4. Beat the egg separately and then stir into the breadcrumb and onion mixture.

  5. Press the mixture into a pre-buttered oven proof dish, making sure the center is higher than the edges.

  6. Either place the stuffing in an oven at between 180 degrees and 220 degrees for 30 minutes or microwave for 10 minutes then wait 5 minutes, then microwave for another 10 minutes. Oven is best as it makes the top nice and crispy.

Serves 4.

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