Sage and Onion Stuffing Recipe

Sage and Onion Stuffing Recipe

Cooking Time: 10 minutes

You will need:

4 large onions

10 fresh sage leaves or 1 teaspoon dried sage

4 oz. fresh breadcrumbs

1 Peel the onions and boil them for 5 minutes.

2 If fresh sage leaves are used, dip them in boiling water for a minute.

3 Chop or mince the onion and sage leaves.

4 Melt fat and thoroughly mix all ingredients.

Veal forcemeat or stuffing

You will need:

1-2 oz. suet 1 tablespoon chopped parsley

1 level teaspoon grated lemon rind

2 oz. fresh breadcrumbs

1 level teaspoon dried thyme or savoury pinch mace 1 level teaspoon salt j level teaspoon pepper 1 beaten egg and milk to mix

1 Use only 1 oz. suet if stuffing fatty meat.

2 Grate the suet.

3 Wash, dry and chop parsley.

4 Finely grate lemon rind.

5 Mix ingredients together, binding with beaten egg and some milk if necessary.

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