Sage and onion stuffing

8-10

5 mins

20 mins

It is so easy to make a sage and onion stuffing - no need at all to resort to packets! The original purpose of stuffing was to keep the meat moist while also adding flavour to the bird. Nowadays, I prefer to cook my stuffing separately and serve it in ramekins or a terrine mould so it becomes more crunchy. This recipe is quick, delicious to make, and meat-free. Once you have mastered this you can simply add whatever flavours you wish - perhaps chopped nuts, dried fruits, and chopped fresh herbs. If you would like to use gluten-free bread, you may not need all of the eggs as the bread will absorb the moisture differently.

Ingredients Required

Ingredients:

250g: Onion, chopped

35g: Butter, unsalted

1 clove: Garlic, finely-chopped

1: Bay leaf

1 sprig: Thyme leaves, chopped

400g: Brown bread

15g: Sage leaves

15g: Parsley leaves

3 pinches: Sea salt

3 pinches: Freshly-ground black pepper

2: Eggs, whole, medium, organic or free range

1: Egg yolk, medium, organic or free range

Cooking Method

Step 1

Preheat your oven to 180ºC. 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, 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.

Ingredients Required

Ingredients:

Cooking Method

Step 1

Voila!

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