Sage And 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.

SAGE AND ONION STUFFING

Steps:

• Sweat the onion in the oil, until soft but not coloured
• Mix together the onion, sage and breadcrumbs and season well.
• Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls.
• If making stuffing balls, cook in a roasting tin for 30 minutes.

SAGE AND ONION STUFFING

Steps:

• Dice onions.
• Put them in a pan with just enough water to cover them and parboil.
• Chop the fesh sage finely, if using.
• Drain the onions.
• Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
• Melt butter, add to stuffing, and season to taste.
• Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.