Sage and onion stuffing

#recipe/step

Up: 🍳Home cooking

Ingredients

Bunch of sage
2 onions
Olive oil or butter (or a mixture of both)
6 slices of bread
2 eggs

Method

Peel and finely chop the onions. Soften in a frying pan over a low heat for half an hour or until the onions have started to caramelise, much reduced in volume and deep yellow.
Remove crusts from the bread and use a food processor to make breadcrumbs.
Wash and dry the sage and remove leaves from the woodier stems. Very finely chop.
Beat the eggs. Loosely combine (try to allow the mixture to retain some air) all the ingredients in a baking dish and bake for half an hour, or stuff bird with the mixture before roasting.

Tip

Stuffing the bird is not recommended as this increases cooking time which costs more energy.

Info

These days many recipes for stuffing call for sausage meat and this may make for a tasty result, but it moves away from the original idea of stuffing which was to provide a means of making the meat go further using a cheap filling of carbohydrate, most frequently breadcrumbs or rice, and adding strong flavouring to this, using herbs, spices, lemon etc, such that the stuffing improves the dish. The sausage meat versions do add to a roast but also add considerable unnecessary cost instead of lowering it - especially unnecessary at Christmas when you are likely to have chipolatas or pigs in blankets anyway.