Wednesday, 21 December 2011

One is Stuffed!

Despite the vast range of stuffing recipes available, the Belmont household remains traditional and a classic sage-and-onion stuffing is prepared in advance.

  • Large onions, chopped and boiled
  • Fresh white breadcrumbs
  • Dried sage
  • Butter
  • Honey to bind
  • Seasoning
This is so simple, yet delicious. Boil the onions for about ten minutes. The stuffing need not be stuffed inside the bird: rolling it into a cylindrical shape with tin-foil would also suffice.

Bon Appetit!

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