Sage and Onion Stuffing
A traditional sage and onion stuffing
- 1 onion, peeled and finely chopped (or substitute for shallots)
- 1 tbsp vegetable oil
- 1 tbsp fresh sage, finely chopped
- 80g/3oz fresh white breadcrumbs
- salt and pepper
- 1 egg, beaten
You can also try adding some walnuts, chestnuts or hazelnuts
Sweat the onion in the oil, until soft but not coloured
Mix together the onion, sage and breadcrumbs and season well. If using nuts, add at this point.
Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls.
If making stuffing balls, cook in the roasting tin with the meat for 30 minutes.