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

Roast Leg of Lamb with Rosemary Mint Sauce

When buying lamb, make sure that it’s as fresh as possible. If you happen to have a Halal butcher near by or access to Halal meat products, I highly recommend

Chicken Pot Pie

When the onions and chicken have cooled, mix them with the vegetables and the béchamel and toss to coat completely. After having unrolled the puff-pastry, turn the pie dish over

Catalan Vegetable Salad

Heat the oven to 250° C / 500° F and maintain the temperature. Puncture the eggplant (aubergine) in a few spots, using a toothpick or bamboo skewer. Rub the eggplants