Mary Berrys Sage Onion Stuffing Recipes

MARY BERRY'S SAGE & ONION STUFFING

Steps:

• Place the chopped onion into a saucepan. Cover with the cold water. Bring to the boil, then reduce to a simmer and simmer over low heat for 15 minutes. Drain very well.
• Return the ovens to the saucepan. Stir in the butter and the remaining ingredients, tossing to combine and seasoning to taste.
• Allow to cool completely if you are using it to stuff a bird. If you are cooking it separately. Place into a buttered dish. Dot butter over the top.
• Cover and bake in a 180*C/350*F/gas mark 4 oven for 25 to 30 minutes.
• Uncover and bake for a further 10 minutes to crisp up the top if desired.

MARY BERRY'S CHRISTMAS STUFFING

Steps:

• Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened.
• Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and freshly ground black pepper.
• Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4-5 minutes, turning once, until golden on both sides.
• Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20-25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil.
• Serve with roast turkey, roast chicken, or other roast meat.

SAGE AND ONION STUFFING

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.

SAUSAGE, SAGE & ONION STUFFING

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.