Sage and Onion Stuffing

Sage and Onion Stuffing

Serves 4 in 5 Minutes

Sage and onion stuffing is perfect with pork, duck and goose. The sage is said to help relieve any discomfort from eating fatty meats. Apart from that, and more important, the flavour is wonderful!

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Get all your ingredients ready and chop the onion.

Heat up the oil and butter in a pan or pork dripping if you are using it. Add the onions and 'sweat' them. This means to cook without colour, do not brown them.

Cut the bread into pieces and transfer to a food processor or grate on a hand grater.

Continue to stir the onions.

Add the breadcrumbs to the pan and mix in well.

Finely chop the sage leaves.

Add the chopped sage to the breadcrumbs.

Mix the ingredients well and season with salt and pepper. Add a little water if too dry.

Lastly transfer the stuffing to an oiled tray to bake. You can roll into balls or simply pile into a baking tray. I like to portion mine into patty trays or muffin trays. If you have no trays but greaseproof paper then oil the paper and roll the stuffing into a tube wrapped with the paper and bake. Bake for about 15 minutes in a moderate oven 150°C.

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