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Sage And Onion Stuffing

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Ingredients
  Onions 3 Medium, finely sliced
  Butter 1⁄4 Cup (4 tbs)
  Fresh breadcrumbs 2 Cup (32 tbs)
  Dried sage 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Egg/6 tablespoons milk 1 , beaten to mix
Directions

Boil the onions for 8-10 minutes in salted water.
Drain, and stir in the butter.
Add the breadcrumbs and herbs, season highly with salt and pepper and mix lightly with enough beaten egg or milk to bind.
If the cut of pork is not suitable for stuffing, put the mixture in a small ovenproof dish, baste with 1 tablespoon drippings from the meat and bake in a hot oven (400°F) for 30 minutes or until browned.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Sage

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