Sage and Onion Stuffing

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb onions
  • Salt and pepper
  • 4oz soft white breadcrumbs
  • 2 teaspoons finely-chopped sage
  • 1oz butter


    Chop the onions and simmer with just enough water to cover them for ten minutes. Strain and keep the cooking water. Mix the onions with the breadcrumbs, sage, butter, salt and pepper and add just enough water to bind the stuffing. Use for fat meats such as pork, goose and duck.