Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, sage and onion stuffing. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
You can also make it while you prep and make all the other dishes for your roast dinner. 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.
Sage and Onion Stuffing is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Sage and Onion Stuffing is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have sage and onion stuffing using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Sage and Onion Stuffing:
- Make ready 2 tsp butter or margarine
- Prepare 2 Small Onions
- Get 2 cloves garlic
- Prepare Handful Fresh Sage
- Make ready Handful Fresh Parsley (Curly)
- Prepare Salt and Pepper
- Prepare 1 Lemon
- Take 1 Cup Vegetable Stock
- Take 150 g Breadcrumbs
But it works well both ways so it is really a matter of personal preference. It is so easy to make a sage and onion stuffing - no need at all to resort to packets! The original purpose of a stuffing was to keep the meat moist while also adding flavour to the bird. Nowadays, I prefer to cook my stuffing separately and serve it in ramekins or a terrine mould so it becomes more.
Steps to make Sage and Onion Stuffing:
- Melt the butter in a frying pan
- Chop the onions and fry them in the melted butter until they begin to become transparent
- Add the garlic and the chopped sage, and fry a little more…
- Once the sage begins to fry it should smell amazing! Season with salt and pepper.
- Add the chopped parsley and the breadcrumbs, turn off the heat.
- Zest the lemon.
- Add vegetable stock until the mixture begins to bind together. Now it's ready to stuff a chicken, or to make into stuffing balls to cook in the oven for 20 mins.
This is a classic bread stuffing—similar to the beloved mixes from the grocery store. And on my table, the stuffing is always some version of this classic sage and onion mix. No cornbread, oysters, or dried fruit for me. This is Pepperidge-esque, Stovetop-style stuffing — but all homemade and full of toasty flavor from good bread, and savor from turkey stock. Easy doesn't even begin to explain how simple this stuffing is.
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