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Sage and Onion Stuffing
- Serves
6
- Difficulty
Medium
By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
You may feel you have enough on your plate – both literally and metaphorically – as you begin attempting this mammoth Sunday roast. But stay strong and don’t cut out the stuffing. This brings a punch of fresh flavour that the bought-in stuff never could.
Ingredients
50 g 20 g 1
Method
Melt the butter and dripping together in a saucepan over a low-medium heat. Finely dice the onion, add it to the pan and sweat for 10 minutes – you don’t want it to colour. Thinly slice the sage leaves and stir them into the onion.
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