This month, I've had some enquiries about sage dressing (stuffing) recipes.
It's turkey time - Thanksgiving and Christmas around the corner - so a recipe for this wonderful accompaniment is in order.
It is so easy to make and once you've tried it, you will never want to taste packet dressing (stuffing) again.
I think it is worth every bit of effort to get the unmatched taste of homemade.
Just a short newsletter this month - we've all got enough to do :-)
So Sage Dressing
You will need a liquidiser or food processor to make the breadcrumbs.
For four portions, take four slices of white bread (you can use brown if you prefer) and process until they're fine breadcrumbs.
I tend to do two slices at a time to save overloading the processor.
Empty these into a large mixing bowl.
Take a tablespoon of dried sage and mix through the breadcrumbs.
Next, finely chop an onion and mix thoroughly into the bread and herb mix.
Crack two eggs into the dry mix and stir in to combine all together.
I then divide this into 8 and make balls out of it.
You will need a bowl of water to dip your hands in as they may get a bit sticky.
Bake in a hot oven for about 40 minutes - baste with fat - lard, goose, turkey or whatever you normally use - prior to putting them in the oven and turn and baste half way through the cooking time.
If you prefer, you can cook the dressing in an 8 inch round tray - just press it down and baste with fat as above.
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