Sage and Onion Stuffing What's on your Christmas Season Menu's?

[Guest guest]

In all honesty, I now use a packet mix of sage and onion stuffing because most

of the packet mixes now use vegetarian shortening/suet, however in the 'dark

days' when most prepared foodstuffs contain animal in some shape or form, this

was the recipe that I used.

It's from 'Cooking with Katie Stewart' by Katie Stewart.

This is another (old!) book but another I would highly recommend. It includes

meat dishes but the Gruyere tart is SO simple and her Yorkshire pudding recipe

is the one that I still use and makes lovely light puddings.

Anyway on with the recipe!

 

The book describes it thus - A traditional stuffing for duck or goose. If you

have fresh sage, substitute a tablespoon of chopped fresh sage for the dried

sage in the recipe

 

Sage and Onion Stuffing

 

I large onion

3oz/75g fresh white breadcrumbs

1 level teaspoon dried sage

½ level teaspoon salt

Freshly milled pepper

1oz/25g melted butter

 

Method

 

Peel and slice the onion.

Place in a saucepan and cover with cold water.

Bring to the boil and simmer until tender - takes about 30 minutes.

Drain and chop coarsely

Measure the breadcrumbs, sage and salt and pepper into a basin.

Add chopped onion and mix well

Using a fork, stir in the melted butter and mix well

Either place the stuffing in an oven proof dish and dot with butter or form into

balls and bake on a greased baking sheet at 200C/Gas mark 7 for 25-30 minutes

for the dish baked variety or 20-25 minutes for the stuffing balls.

xxx