Sage and Onion Stuffing
Makes just over a 1 lb or 1/2 kg
2 large onions
250g fresh bread crumbs
15 sage leaves chopped
1 tbs chopped parsley
- Finely chop the onions and fry gently in the butter. The onions want to soften so they become translucent, they do not want to colour (it should take around 1o minutes). Add the sage leaves after about 5 minutes. Allow to cool and add the rest of the ingredients.
- Press into a container which you wish to cook it in, or wrap in greaseproof.
- You can freeze once cold. It should keep unfrozen for about 5 days.
- To cook place uncovered in a medium oven for at least 30 minutes (depending on how thick it is).