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Easy Sage And Onion Stuffing

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  Onions 3 Medium, chopped
  Water 5 Fluid Ounce (150 Milliliter)
  Breadcrumbs 3 Ounce (75 Gram)
  Chopped sage/2.5 milliliter / 1/2 teaspoon dried sage 2 Teaspoon
  Shredded suet 2 Ounce
  Egg 1 , beaten
  Salt To Taste
  Pepper To Taste

Cook the onions in the water for about 10 minutes or until slightly tender.
Drain and mix with the breadcrumbs, sage and suet.
Season with salt and pepper to taste and mix well.
Bind the mixture with the egg.
If it is too dry, moisten with a little of the onion stock.

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