Fancy Stuffing!? ... ooo ar!
Stuffing ... always relegated to the 'trimmings' dish but it's super tasty and you'll find that as a left over works amazingly well piled into a sandwich snack!
Whether it's stuffed around the turkey at Christmas, thrown into a pork bap or rolled into mini balls on your Sunday roast it's my top trump trimming card, slight pun intended for it's possible one-cheek squeak!!
Designed for the Essential Christmas Creative Kit
Catherine's Sage & Onion Stuffing
Prep time: 10 mins
Cook time: 45 mins
- 1 1/2 tablespoon of dried Sage
- 1 large white onion, finely chopped
- 1 crushed garlic clove
- 1 tablespoon of butter
- 1 tablespoon of oil
- 180g fresh breadcrumbs
- 1 large egg, slightly beaten
- 1 pinch of Organic Sea Salt
Take a pan and heat the butter and oil, fry off the chopped onion with your pinch of Sea Salt gently on a low heat for about 15 minutes until the onion is softened.
Add the Sage and the garlic and fry for a further 1 minute. Leave to cool.
Heat your oven to 180 degrees celsius or 160 degrees if using a fan oven.
Stir in your beaten egg and breadcrumbs. You can add further seasoning here to taste.
Take a small baking dish, line with butter and add the mixture. Or, if you want you can at this stage roll the mixture into balls, this recipe will make approx 12 balls. Take some baking parchment and line a baking tray to place your ball mixture on to leaving a gap between each.
Bake (both options) for 25 - 30 minutes until golden brown.
BOOM BOOM BOSH!