My dad’s minimalistic and flexible (but delicious!) recipe for sage and onion stuffing.
Prep: 15 mins
Cook: 1 hr
Makes: 4 servings
1 onion, chopped and sweated in a generous amount of oil
3 or 4 big leaves of sage (dried or fresh is fine), chopped finely
Stock made from a stock cube
Breadcrumbs (or diced bread), about 1 cup per person
- Cook the onion, then add the bread, season and add enough stock to make it moist.
- Put in a greased dish, add a bit of grease on top.
- Cook in a fairly hot oven (to make the top crispy) for about half an hour.
Dad says cook it for an hour, but for that to work you need your stuffing to be at least a couple of centimetres deep in the pan – any less than that and it comes out crispy all the way through! Very tasty, just crispy. You can add more sage if you like it (I do), and dad has a tendency to liven up his stuffing with any bits of bacon or sausage that he has kicking around in the fridge (mushrooms would be a nice addition if you’re veggie). Of course, if you have homemade stock handy, then use that instead of a cube….
This blog post was written by Emma Cooper and was published on The Unconventional Gardener website. If you're reading it elsewhere you may want to navigate away from plagiarised content.