This is one of those dishes that is so traditional that I have only recently jotted down for my daughters. It tends to be slightly different every time. It is best made with white bread, but the proportions of the ingredients and the quantities will vary depending on the number of people and the size of the dish it is going to be baked in. I'm not a fan of the packet mixes. This is so simple, why would I bother with a packet anyway.
Sage and Onion Stuffing
Breadcrumbs – equivalent to 2/3 of a standard baguette or six thick slices from a standard loaf finely crumbed
Onion chopped – 1 large
Finely chopped sage (fresh or dried) – 1 heaped teaspoonful (a little less to taste if dried is used)
Vegetable stock – about 200 ml (chicken stock also works well)
Butter – large knob (about 50 gms maybe)
Salt and pepper to taste
- Lightly simmer the onion in a little of the butter to soften. Note: You can put the onion and butter in a microwave dish, cover and heat on high for 30-40 seconds.
- Mix all the ingredients (except butter) in a bowl, adding the stock slowly until the consistency is like a soft dough – not too wet and not too crumbly.
- Place the mixture in an oven dish (pie dish or similar). Put the rest of the butter in little pieces around the top (or spread over thinly if you can). Bake in a hot oven for about 30 minutes or until crispy on top. Serve with roast chicken, pork, duck or other meats (not beef) as a side dish.
- Total time: 40 minutes
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