This recipe is almost the same as the recipe I first learnt to make in 1968 when in the Army Catering Corps some things have been left out like pork or goose dripping and brown stock as what I wanted to create was a light tasty stuffing.
Serves / Makes: 6 servings
Prep-Time: 30 minutes
Cook-Time: 60 minutes
You Will Need;
1 onion, peeled and finely chopped
1 tablespoon, vegetable oil
1 tablespoon, fresh sage, finely chopped
2 teaspoons, chopped parsley
80 grams, fresh white breadcrumbs
Salt and pepper
1 egg, beaten
Sweat the onion in the oil, until soft but not coloured, mix together the onion, sage, parsley, and breadcrumbs and season well.
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.
Serve and Enjoy!