Basic Sage and Onion Stuffing

A tasty easy stuffing to make and ideal for chicken and pork, and what’s more it tastes so much better than that packet stuff especially if you grow your own herbs.

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

Method;

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!

John & Maureen Glen Tags: Side Dishes, Christmas, Accompaniments, Stuffing, Sage, Onion, ACC, Army Catering Corps

 

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