Sage Stuffing Recipe

It's my favorite stuffing recipe - parsley and thyme is the other classic mix of herbs to use in stuffing.

I prefer the taste of sage though, so I serve this herb seasoned stuffing with both roast chicken and pork - from pork chops to roasted joints.

Due to the concerns about salmonella and chicken, it's no longer recommended to stuff a chicken - in fact, I always prefer my stuffing cooked separately anyway as I like the crisp finish from baking.

Sage Stuffing Recipe
4 slices white bread
1 onion - peeled and finely diced
12 sage leaves or 1 tbspn dried sage
1 egg - beaten

Tear the bread into pieces and process in a blender or liquidiser until it makes fine breadcrumbs - I tend to do two slices at a time in the liquidiser.

If you're using fresh sage, then put the leaves in with the bread so that they are chopped finely.

Turn the breadcrumbs out into a large bowl - you'll need space to mix it, so make sure it's a generous size.

At this stage, add the dried sage if you're using that and mix it thoroughly.

Next stir in the onion and mix it through evenly.

Now add your egg and keep mixing until it's all combined.

It will look quite dry, but once it's cooked, it will be fantastic.

Divide the mixture into about 8, wet your hands and then form the stuffing into balls.

You could also put this mixture into a flan tin - about 8" and flatten it - drizzle some oil over the top.

Put your stuffing balls around your roasting meat and baste with the fat.

Cook about 40 minutes or so, turning and basting.

You will be rewarded with the most heavenly taste imagineable and I bet you never want to try packet stuffing again :-)

You can use parsley and thyme instead of sage - half and half for a similar quantity.

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