Classic Sage and Onion Stuffing
(Serves 4)
25g butter
1 large onion, finely chopped
10 chopped fresh sage leaves, from a pot of living sage
200g fresh while breadcrumbs
½tsp coarse ground black pepper
150ml chicken stock
Preheat the oven to 200°C.
Melt the butter in a frying pan and fry the onion and sage for 5 minutes. Add the breadcrumbs and pepper and cook for 2-3 minutes. Stir in the stock and season to taste.
Press into an ovenproof serving dish and bake for 20 minutes until golden on top. Alternatively roll into 8 balls and place on a baking tray and cook for 10-15 minutes.
Tip: Add plenty of fresh lemon zest and try brioche crumbs instead of bread, to give a lovely light stuffing.
Recipe by the Fresh Herbs Company
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