Sage And Onion Stuffing
Makes / serves: 6 portions
Draft recipe
Method
- Soften finely chopped onion in butter for 10 minutes; cool.
- Mix with crumbs, sage and egg; add stock just until moist.
- Season, form balls or spread in a buttered dish.
- Bake at 180°C fan 25–30 minutes until golden and cooked through.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Chicken Stock
About 1.2–1.5 litres. Use the amount specified in the main recipe.
- 1 roast chicken carcass.
- 1 carrot.
- 2 celery sticks.
- 1 onion.
- 2 garlic cloves.
- 1 bay leaf.
- 1 tsp peppercorns.
- about 2 litres water.
- up to 1 tsp salt, optional.
- Put ingredients in a pot with enough water to cover.
- Bring just to simmer, skim, then keep at a very gentle simmer for 3 hours.
- Strain without forcing solids, taste before salting.
- Cool quickly in smaller containers, refrigerate and use within 48 hours or freeze.