Sage and onion stuffing
By Esther Clark
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
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Prep:10 mins
Cook:45 mins
plus cooling time - Easy
Nutrition per serving
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kcal 214
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fat 8g
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saturates 3g
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carbs 26g
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sugars 5g
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fibre 3g
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protein 7g
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salt 0.6g
Ingredients
- 1 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 1 bay leaf
- 1 garlic clove, crushed
- 1½ tbsp dried or fresh sage, finely chopped
- 180g fresh breadcrumbs
- 1 large egg, lightly beaten
Tip
Serve in a baking dish insteadIf you don’t want to make these into balls, simply pack the mixture into a small baking dish and cook for 30 mins or until golden brown.
Method
Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.
