Sage & onion stuffing
Nothing beats a good Sunday roast and if Chicken is on the menu then sage & onion stuffing is a must. This simple recipe with a bit of nutmeg to give it a nutty taste, does the job perfectly. My Roast Chicken recipe stuffs the birds cavity with a lemon and garlic, so I bake this dish in it’s own dish. Works well with Belly Pork and of course if you make enough of it, it’s great cold in Sandwiches with what’s left of the roast.
Servings: people
Ingredients
- 1 whole Onion peeled & diced (£0.13)
- 1 cloves garlic peeled & diced (£0.03)
- 1 whole Egg (£0.12)
- 13 grams sage heaped tablespoon (£1.00)
- 100 grams Breadcrumbs (£0.25)
- 25 grams Butter (£0.09)
- 3 grams nutmeg teaspoon (£0.05)
- 3 grams Salt teaspoon (£0.00)
- 3 grams Black pepper teaspoon (£0.10)
- 10 ml Vegetable oil 2 teaspoons (£0.02)
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Prep Time: 15
Cook Time: 25 minutes
- Heat the oil & butter in a frying pan then add the chopped onions & garlic. Fry for between 2 to 3 minutes.
- Add breadcrumbs, nutmeg, sage, salt & pepper, mixing everything together and heat through for a 3 minutes.
- Remove from heat and add the beaten egg. Everything should come together in a ball.
- Allow to cool. Then roll into small balls, spread out in a baking dish or stuff the cavity of a chicken. Either way it's delicious.
- Serve with everything
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