Sage and onion stuffing
The classic Christmas stuffing
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
Recipe © Raymond Blanc 2018
Food photography by Jean Cazals
