Sage and onion stuffing

Name: Sage and onion stuffing
Total time: 55 min
Cuisine: British
Ingredients: 2 onions, finely chopped; 50g butter; 10 fresh sage leaves, finely chopped; 200g fresh white breadcrumbs; 1 large egg; 100ml chicken stock; 1 tsp salt; 1 tsp ground black pepper

Proper sage and onion stuffing with a crisp top and soft centre. Bake it in a dish alongside the roast.

Nut free

Time55 min
LevelEasy
Costabout £0.38 a head
Oven190°C (170°C fan)

8 servings

Ingredients

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2onionsfinely chopped
50 gbutter
10fresh sage leavesfinely chopped
200 gfresh white breadcrumbs
1large egg
100 mlchicken stock
1 tspsalt
1 tspground black pepper

Method

1
Heat the oven to 190°C (170°C fan). Grease a small baking dish.
2
Melt the butter in a frying pan and cook the onions over a medium heat for 10 minutes until soft but not coloured.
10 min
3
Stir in the sage and cook for 1 minute. Tip into a bowl and cool for 10 minutes.
10 min
4
Add the breadcrumbs, egg, stock, salt and pepper and mix well.
5
Press into the dish and bake for 30 minutes until golden and crisp on top.
30 min
6
Leave to stand for 5 minutes before serving.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.