Sage & Onion Stuffing

Sage & Onion Stuffing is classic especially at Christmas time in the UK. It’s easy to make, tastes delicious and takes your roast bird to a new level. Yoiu can of course enjoy it all year round with any roast meat, it’s especially good with a nice roast Pork joint too.

View my video tutorial HERE

250g Onion, chopped

35g Butter, unsalted

1 clove Garlic, finely-chopped

1 Bay leaf

1 sprig Thyme leaves, chopped

400g Brown bread

15g Sage leaves

15g Parsley leaves

3 pinches Sea salt

3 pinches Freshly-ground black pepper

2 medium whole Eggs

1 medium Egg yolk

Preheat your oven to 180ºC.

In a medium saucepan covered with a lid, on a medium heat, sweat the onions in the butter for 5 minutes until they are soft and cooked through.

Stir in the garlic, bay, thyme and continue to cook for a further 3 minutes. Remove from the heat and leave to cool.

In a food processor, blitz the bread, sage and parsley to a coarse breadcrumb.

In a large bowl, mix together the cooled onion mixture with the breadcrumbs, and season with the salt and pepper.

Mix in the eggs and yolk until you have an even mixture.

You can divide this into 4 ramekins or into one shallow dish and bake for 10-15 minutes until the top is caramelised and the centre is hot. Serve straight from the oven to the table.

If you wish to make this ahead of time, then follow the method up to just before you put it in the oven, instead, put it in the freezer. Before cooking, thaw out in the fridge overnight and cook as above.