Food & Drink Chunky Sage and Onion Stuffing Recipe

19:05  01 december  2020
19:05  01 december  2020 Source:   goodhousekeeping.com

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Complete a roast dinner with sage and onion stuffing . Make it even easier by packing the mixture into a small baking dish instead of rolling into balls. Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls

Essential Thanksgiving Recipe : Classic Sage & Onion Bread Dressing ( Stuffing ). Add the onions , celery, and garlic and cook, stirring frequently, until the vegetables are very soft, about 10 minutes. Stir in the sage and thyme and cook for 2 minutes more.

Homemade stuffing doesn't need to be tricky! Try our super easy sage and onion stuffing this Christmas Day.

a meal of pizza and salad on a plate: Chunky Sage and Onion Stuffing: This simple homemade stuffing gives good old Paxo a run for its money. The mixture of crumbed and chunky sourdough helps give it great, light texture. © Alex Luck - Hearst Owned Chunky Sage and Onion Stuffing: This simple homemade stuffing gives good old Paxo a run for its money. The mixture of crumbed and chunky sourdough helps give it great, light texture.

Yields: 6 servings

Prep Time: 15 mins

Process Time: 40 mins

Total Time: 55 mins

Calories per Serving: 282

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  • 100 g

    butter, plus extra to grease

  • 1

    -2 large onions, about 325g, finely sliced

  • 400 g

    loaf sourdough bread

  • Finely grated zest 1 lemon

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    For Stuffing - Stuffed Onions , we hollow out and fill roasted onions with a chunky stuffing for a twist on the hearty casserole version. Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the

    This flavorful sage , sausage, and onion stuffing is cooked in a slow cooker to free up precious oven space. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki to chicken tagine, biriyani and

  • 2 tbsp.

    dried sage

  • Large handful fresh parsley, finely chopped

  • 2

    medium eggs, beaten


  1. Preheat oven to 190°C (170°C fan) mark 5. Melt butter in a large pan over medium heat. Add onion and a large pinch of salt, cover with a lid, and fry for 7-8min, stirring occasionally, until slightly softened.
  2. Meanwhile, place the loaf on a board and cut off the hard crusts all over and discard. Pulse ½ the crustless bread in a food processor to fine crumbs (or grate with a box grater) and cut the remaining ½ into bite-size (2cm) pieces.
  3. Remove pan from the heat and stir in the bread pieces, breadcrumbs, lemon zest, sage, parsley and plenty of seasoning. Add the beaten eggs and stir to combine.
  4. Generously grease a shallow 2 litre ovenproof serving dish or roasting tin with butter. Empty the stuffing into the dish.
  5. Cook in oven for 25-30min, until piping hot and golden on top. Serve.

Get ahead:

Prepare to end of step 4 up to a day ahead (don’t preheat oven). Cover and chill. To serve, allow to sit at room temperature for 30min before completing recipe.

Per serving:

  • Calories: 282
  • Protein: 7g
  • Total fat: 16g
  • Saturates: 9g
  • Carbs: 28g
  • Total sugars: 4g
  • Fibre: 3g

Festive pithivier – a vegetarian recipe with spiced cider stuffing, roast squash and cranberry .
Try this delicious festive pithivier recipe for dinner or even as part of a vegan or vegetarian Christmas dinner menu also.If you've never tried pithivier, let alone made it, not to worry as this recipe is really quite simple and it won't have you slaving away in the kitchen for hours either. It calls for cheat pre-made puff pastry (you know you love it) as well as stuffing, while you can make your own of course. And you simply need to roast some vegetables and prepare a few more of the succulent additions to your pie, before sealing your pithivier and popping it in the oven to bake. Simple.

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