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Stove-top sage and onion stuffing
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30g unsalted butter
2 medium onions, roughly chopped
450g Waitrose British gourmet pork sausagemeat
6 sage leaves, finely chopped
handful flat leaf parsley, roughly chopped, plus extra to serve
150g soft white breadcrumbs
250ml fresh chicken stock
1. Melt the butter in a non-stick frying pan, add the onions and cook gently for 5-10 minutes, until softened. Add the sausagemeat, turn up the heat a little and cook for about 20 minutes, gently breaking up the meat with a wooden spoon, until golden.
2. Add the herbs and breadcrumbs, season and stir to combine. Pour over the stock, stir together, then flatten the mixture in the pan. Turn down the heat and cook for 5-10 minutes, until the liquid has been absorbed and there’s a crust on the bottom. (If your frying pan is ovenproof, you can brown the top under a hot grill, for about 3-5 minutes, too.) Serve scattered with extra chopped parsley.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (8) 1090kJ
This recipe was first published in December 2017.