HOMEMADE PAXO (SAGE & ONION STUFFING)
A frugal side dish for roast chicken or pork dinners. Super simple in composition and to put together but the flavours are so much better than any packet mix on the market!
Provided by Just Jo
Categories Side Dish
Number Of Ingredients 7
Steps:
- Add the butter and a little trickle of olive oil to a sauté pan over medium heat. Add the onions and cook, stirring frequently until softened and translucent.
- Add the parsley and sage and cook for a couple of minutes until fragrant. Tip in the breadcrumbs and stir well to coat with the buttery onions.
- If making immediately, beat in the egg and scrape into a butter oven dish of approximately 9 inches diameter (throwaway foil trays will do). Cover with foil. If not cooking immediately, allow to cool fully before adding the egg.
- If cooking in a full oven (with potatoes, roasted veg or meat), then cook for 35-40 mins at approximately 200˚C. It will take 30-35 mins to cook in an otherwise empty oven I find.
- Take the foil off and allow to brown for 5 minutes and stand for 10 minutes out of the oven before serving.
Nutrition Facts : Calories 221 kcal, Carbohydrate 27 g, Protein 6 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 317 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SAUSAGE, SAGE & ONION STUFFING
A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h
Number Of Ingredients 6
Steps:
- Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
- Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
- Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
- Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.
Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein
SAGE AND ONION STUFFING
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
Provided by Esther Clark
Categories Side dish
Time 55m
Yield Makes 12 balls (serves 4)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
- Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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HOMEMADE SAGE AND ONION SAUSAGEMEAT STUFFING
From moorlandseater.com
Cuisine BritishEstimated Reading Time 5 minsCategory Side Dish
- Heat the olive oil and butter in a small frying pan.Add the onion, garlic, a little salt and pepper and gently cook, stirring often, until the onion is soft and starting to brown (approx 20 min). Put aside to cool.
- Put all the rest of the ingredients into a large bowl, including a little more salt and pepper, add the cooled onion mixture (including the fat from the frying pan) and mix together with your hands. Adding a few drops of cold water will help you bring it together if necessary.
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- Pour the boiling water over the Paxo mix in a bowl and mix together, stir in the onions and leave to cool.
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