Classic Sage and Onion Stuffing

Name: Classic Sage and Onion Stuffing
Cuisine: British
Ingredients: 50 g (1¾ oz/3½ tbsp) unsalted butter; Sea salt and freshly ground black pepper; 200 g (7 oz) cooking apples, peeled and grated; Sea salt and freshly ground black pepper; 2 tbsp chopped sage; 1 egg; 175 g (6 oz) good-quality pork sausage meat; Grated zest of 1 lemon; 2 onions, finely chopped; 250 g (9 oz/4½ cups) fresh fine white breadcrumbs

Preparation info

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Sage and onion stuffing is traditionally English and is used for poultry as well as pork. I, like some other chefs, add a little grated apple to the recipe.

Ingredients

50 g (1¾ oz/3½ tbsp) unsalted butter
2

Europe
United Kingdom
Garnish
Condiment
Mediterranean

Method

Melt the butter in a large frying pan (skillet) over a medium heat. Add the onion and cook over a low heat for about 10 minutes until softened.

Transfer to a large bowl and leave to cool. Mix with the remaining ingredients and season with salt and pepper.