William Lander, Daniel Morgenthau, Shaun Searley

Sage and Onion Stuffing

Name: Sage and Onion Stuffing
Yield: Serves 6
Ingredients: salt and freshly ground black pepper, to taste; 150 g white bread (not sourdough); 1 free-range organic egg; small handful of sage leaves; 1 small white onion; 20 g beef dripping; 50 g butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

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 butter
20 g beef dripping
1 small white onion<

Lunch
Dinner

Method

Preheat the oven to 180°C.

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.