Stuffing Recipes

Sage and Onion Stuffing recipe

A tasty, versatile stuffing that goes classically well with turkey, but also works with chicken, beef and duck.

Ingredients:

  • 1 loaf of toasted white bread (toast bread in the oven to save time)
  • 450ml chicken stock
  • 2 celery stalks
  • 1 large onion
  • 2 eggs
  • 30g butter
  • Salt and pepper
  • 1 tablespoon fresh chopped sage
  • 1 tsp. dried sage

Directions:

  1. Once the bread is toasted, leave it out for at least 12 hours to dry out. You could also use the same quantity of ready-made breadcrumbs, but this stuffing is a nice way to use up leftover bread.

  2. Either grind the toast in a food processor to form breadcrumbs or place it into a plastic bag and bash it with a rolling pin.

  3. If cooking the stuffing in the oven, heat it to 180C and grease and line a loaf tin. If cooking the stuffing in the bird or meat, you can miss out this step.

  4. Finely chop the onions and lightly dice the celery – make sure everything’s about the same size.

  5. Heat the butter in a large saucepan and heat it gently. Once warmed, add the vegetables and fry them for ten to fifteen minutes until translucent and soft. Once cooked, drain them of any excess butter and set them to one side.

  6. Beat the eggs with the chicken stock until smooth and then pour them into the breadcrumbs. Mix until smooth.

  7. Add in the onion, celery, fresh and dried sage. Stir until combined and then season well.

  8. Press the mixture into the loaf tin and cook for one hour. If cooking inside the meat or bird, put it into the oven for the last 45 minutes of cooking.

Author: Laura Young

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Reviews and Comments:

Sage and Onion Stuffing Review by Elle on 26th June 2011:

Simple recipe that tastes great! Will definitely make again.

Abbreviations
tspteaspoon
ggrams
mlmililitres
°Cdegrees Celsius (Centigrade)

Data:

Published: February 24, 2011
Average rating of 5.00 stars based on 1 reviews.
Summary: A tasty, versatile stuffing that goes classically well with turkey, but also works with chicken, beef and duck.
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