Sage and onion stuffing

Side dishChristmas
Written By Laura Suanez Aisa

SERVES 4

INGREDIENTS

  • 2 slices of bread

  • 50g butter

  • 1 onion diced

  • 1 teaspoon of dried sage

METHOD

1. To make the breadcrumbs, use a food processor or the coarse side of a box grater.

2. Cook the diced onion slowly in the butt er with the sage. Do not colour.

3. Add the breadcrumbs to the cooked onion and cook for a further minute or two.

4. Season with salt and pepper

5. You can serve straight away or cook in advance and warm in the oven in a heatproof dish just before you serve. Add a few spoons of the juices from a pan to moisten the stuffing if roasting meat - just make sure the joint is fully cooked.

Making stuffing is very easy and there are lots of variations. The simplest version of sage and onion stuffing outlined above and can be adapted by changing the herb or adding fresh fruit such as apple or dried apricots. Some people choose to make a stuffing using a combination of breadcrumbs and sausage meat. If doing so, make sure your sausage meat is thoroughly cooked first.

Laura Suanez Aisa

Laura has worked for City Catering Southampton since 2015, and spent the first three years working as Head of Kitchen at St Mark’s Primary School, before moving into the Menu Development Team at our Head Office.

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