Classic stuffing – Simply sage and onion

Conventional oven, Easy, Kamado, Oven, Smoker, Vegetarian

Ingredients

5 cups day old bread cut into small chunks or melba toast broken into small pieces
2 cups boiling water
1 large onion, coarsely chopped
3 tbsp chopped fresh sage or 1 1/2 dried
3 tbsp salted butter

Method

Melt the butter and sauté the onion and sage until the onion is translucent.
Add the bread and mix well.
Add the boiling water and cover for 5 minutes allowing the bread to swell.
Stuff the cavity of the bird with the stuffing or alternatively fill an oven-proof container and bake at the same time as the roast, about one hour at 170℃ (350℉) if being baked separately from the roast.

Share with friends:

Recipes
to suit
all tastes

Homemade old-fashioned grainy mustard

This mustard accompanies our recipe to smoke your own sausages (also on our website) Start by soaking your yellow and black mustard seeds until soft. Do not boil them or

Baked Apples & Pears

With your Fornetto Oven, or kamado, still hot after preparing lunch, this is the perfect opportunity to start a simple dessert by baking some apples and pears in foil. Use

Smoked Pork Ribs

Make in a conventional oven, the Fornetto oven, or in a kamado or a smoker. Combine all ingredients to form a thick paste. Place the ribs in a plastic bag