Easy Homemade Stuffing
Sage and onion stuffing is one of those things that for years I simply bought off the shelf in those packets that you add water to – I guess it is what I knew as I grew up and carried on buying whenever we had a roast dinner. And I probably didn’t really think about what is made of – odd that when in more recent times I want to know what is in everything – and whether I can make it myself, as that is always my preference
Sage and onion stuffing is very easy to make and makes a great addition to any roast dinner
So it was quite a discovery to find out that stuffing at its simplest is onion, breadcrumbs and herbs – ingredients you are like to nearly always have in your cupboards. And it is very low cost too! Of course there are many, many variations on this and once you have made this simple recipe a few ties you can try different herbs and may be nuts added too.
There are a whole other batch of stuffings that include sausagemeat too – but this stuffing can be used for vegetarian roast dinners as well as meat. And of course it doesn’t just have to be for a roast dinner – it is great with sausage and mash and other comfort type meals.
Stuffing is also a good way to use up leftover breadcrumbs.
Accompaniement To Traditional Roast
Producing some good stuffing can make the meat go a little further at it fills people up, a bit like Yorkshire puddings! I am not sure if that was its origins – it seems it may originally have been invented to go inside the cavity of a bird.
Whatever its origins it is now a requirement if you are making atraditional Sunday roast and although originally it might have been used for chicken or turkey it is often served with beef, pork or lamb too even though they cannot be stuffed in the way a bird can. It is also recommended now not to put the stuffing in the cavity of the bird since it may prevent the meat from being cooked all teh way through
It is just as easy to make the stuffing up then bake it in a dish in the oven along side the meat. I used a retro style pie dish for the stuffing (a lovely find in a charity shop) but you can buy these – Porcelain Crockery Set – Traditional Brown Oval Pie Bowl / Dish – 52Hx161Wx116mmD (Box 6) – great for serving hot food from your oven to your table!
Sage And Onion Stuffing
- 1 onion peeled and finely chopped
- 1 clove garlic, minced or crushed
- 100g / 3.5oz breadcrumbs
- 1 teaspoon dried sage or a few fresh sage leaves chopped
- 1 egg beaten
- 2-3 tablespoons mik
- 30g / 1 oz butter
- Melt the butter in a frying pan
- Add the onions and cook until soft
- In a bowl add the onions, breadrcrumbs and herbs and stir to mix thoroughly
- Add the egg and stir
- Add the milk gradually so the mixture is soft and firm but not soggy
- Place the stuffing in a baking dish
- Bake in a preheated oven at 180 degrees C for about 30 minutes until brown on top