This is a really good recipe for sage and onion stuffing, which Sheila as been making for years. It’s wonderful with Pork, Turkey or even Goose.
She prefers to cook and serve it in a separate dish (rather than in the bird itself), which makes for a crispy golden finish. No packets were opened in the making of this stuffing.
INGREDIENTS:
450 g onions, roughly chopped
300 ml water
75 g butter, plus extra for greasing
1 tablespoon fresh sage, finely chopped
225 g fresh white breadcrumbs
Salt and freshly ground black pepper
METHOD
Preheat the oven to 190ºC /gas mark 5.
Put the onions and water in a pan, bring to the boil and simmer for 15 minutes. Drain well
Stir the remaining ingredients into the pan and mix well. Allow to cool completely if you are going to use it to stuff the neck of the goose or turkey
To cook the stuffing separately – which I much prefer – spoon the mixture into a shallow, buttered oven proof dish and bake in the preheated oven for 25-30 minutes until golden and crisp.
[…] This is so easy. No fuss way of cooking Pork. No stuffing or rolling. This can just be thrown into the oven and left to cook. The “trimmings” are served separately . This mean you get lovely crispy crackling, and crispy golden stuffing. […]
Is your name Sheila or Mary Berry?
Oh, Thank you for your lovely words.
Sheila.