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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