Sunday, 21 December 2008

The Sage And Onion Stuffing

Whilst seated on the armchair this morning after breakfast, my thoughts turned to the Christmas Dinner. It's virtually all ready. The turkey joint is already stuffed, though we'd prefer some home-made stuffing as well. Chestnut stuffing is in the freezer. I've tried it and, despite its rich flavour, it is still somewhat heavy.

Cognizant of this, I have decided to make some traditional sage and onion stuffing. It's mainly from an old cookery book we've had for ages. We usually fry the onion; however, the method in this recipe boils them. I was slightly sceptical about the flavour, texture and result of this; nevertheless, I decided to fire ahead. I halved the recipe too; we don't require a great amount:

  • 1 onion, skinned & chopped
  • 1 clove of garlic
  • 1 oz butter
  • 2 oz fresh breadcrumbs - use 2 slices of bread
  • 1 tsp dried sage
  • salt & pepper
  • 1 tbsp cream to bind
  • honey to taste - optional
The original recipe omitted garlic and cream; and I had run out of white bread, so Hovis's excellent Seed Sensations bread was used instead. Use a food processor to chop the onion, garlic; and finally the bread for crumbs.

It's very simple: place chopped onion in a pan of cold water and bring to boil for 10 minutes. Drain well. Mix with other ingredients. That is it.

It shan't be stuffed in the turkey, which is already stuffed. Simply put the stuffing in a Pyrex dish with diced butter atop and cook in the oven 15 or 20 minutes before the turkey or roast potatoes are done.

I always taste food during and after preparation to ensure that it is appropriately seasoned.

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