Use fresh Sage from the garden for this tasty Homemade Sage & Onion Stuffing mix which is perfect with a Sunday roast, especially alongside pork, beef or lamb. With a crunchy texture on the outside and soft flavours of sage and onion on the inside, this will go down a treat so make sure there is plenty for seconds!
- Approx 8 g Fresh Sage Leaves, (20 or so leaves)
- 225 g (8 oz) White Breadcrumbs
- 1 medium White Onion
- ½ tsp White Pepper
- ½ tsp Salt or Low Salt
- 50g (2 oz) Shredded Beef Suet (Atora or similar)
- 1 medium Egg
- Butter or margarine for coating your serving dish
Finely chop the onion and simmer in a small saucepan of boiling water for approx 10 minutes until softened.
Whilst the onion is simmering, continue with the steps below.
Using a food processor, put the fresh Sage leaves into the grinder on ¾ speed and grind until a tealeaf texture is achieved.
Put your white bread into the food processor and blend until a breadcrumb consistency is achieved.
Place your breadcrumbs in a large mixing bowl and add the white pepper, salt and suet.
When the onion is softened, use a skimmer/strainer spoon to remove all of the onion from the saucepan and add it directly to the breadcrumb mix. Also add approximately 3-4 tbsp of the onion water but not all.
Add 1 lightly beaten egg to the breadcrumb mix and mix all the ingredients together.
Butter the edges and bottom of a suitable sized oven proof serving dish and spoon your stuffing mixture in, creating a flat even surface.
Cook in a pre-heated oven for approximately 30-40 minutes at 200° c until the topping is crisp but not burnt.