Sage and Onion Stuffing
This recipe is quick, delicious and meat free. Once you have mastered it you can simply add whatever flavours you wish, from chopped nuts and dried fruits to chopped fresh herbs. The flavour and texture combinations are endless. Enjoy!
Special equipment: 18cm hard anodized saucepan, 4 ramekins (or a shallow terrine mould).
|1 clove||Garlic, finely chopped|
|1 sprig||Thyme leaves, chopped|
|3 pinches||Sea salt|
|3 pinches||Freshly ground black pepper|
|2||Eggs, whole, medium, organic/ free-range|
|1||Egg yolk, medium, organic/ free-range|
Pre-heat your oven to 180°C.
In a medium saucepan covered with a lid, on a medium heat, sweat the onions in the butter for 5 minutes until they are soft and cooked through. Stir in the garlic, bay and thyme and continue to cook for a further 3 minutes. Remove from the heat and leave to cool.
In a food processor, blitz the bread, sage and parsley to a coarse breadcrumb.
In a large bowl, mix together the cooled onion mixture with the breadcrumbs and season with the salt and pepper.
Mix in the eggs and yolk until you have an even mixture. Divide this into 4 ramekins or a shallow terrine mould and bake for 10-15 minutes until the top is caramelised and the centre is hot.
Serve straight from the oven to the table.
Note: If you fancy trying to make this recipe with Gluten free bread, you may not need all the eggs as this bread will absorb the moisture differently.
Recipe © Raymond Blanc 2015.
Photograph © Jean Cazals 2015.