Sage and onion stuffing is a great accompaniment to any Sunday roast meal, particularly your Christmas lunch with roast turkey. This sage and onion stuffing recipe uses a packet mix that you just add water to.
Ingredients – 7 to 8 portions
- Sage and onion stuffing mix: 85g
- Boiling water: 250ml
- Pork sausagemeat: 250g
- Vegetable oil: deep frying
For the pane:
- Plain flour: 2tbs
- Egg (large): 1
- White breadcrumbs: 50g
Getting everything ready
- Make the white breadcrumbs and place in a separate dish.
- Season the flour and place in a separate dish.
- Break the egg, beat well and place in another dish.
- Make up the stuffing following the manufacturer’s instructions by adding boiling water to the dry mix. Mix well together using a large dinner fork. Allow the stuffing to stand and go cold.
- Add the pork sausagemeat to the cold stuffing and mix well together. Take a little of the mixture and roll into a smallish ball between the palms of your hands. We are looking for balls the size of a large walnut. Place the balls onto a clean tray.
- When all the mixture has been rolled, the stuffing balls need to be panéd through the seasoned flour, beaten egg and white breadcrumbs. Then place the balls onto another clean tray and store in the fridge until required.
- When needed, heat enough oil in a large sauté pan or wok. When the oil is hot, take the stuffing balls from the fridge and, using a slotted spoon, lower them into the hot oil. Deep fry them for a few minutes until light golden in colour. Using a slotted spoon, remove the stuffing balls from the oil and replace them on the baking tray.
- Finish cooking the stuffing balls in a pre-heated oven at 190°C/gas mark 5 for a further 10–15 minutes depending on their size.
- Serve hot with your roast of choice.
Sage and onion stuffing – hints and tips
There are many ways we can make a stuffing for your roast using ingredients such as breadcrumbs, onion, herbs such as sage, parsley, thyme and rosemary, fruit such as dried apricots and different types of nuts, chestnuts being the most popular. My very favourite part of Christmas lunch is always the stuffing. I even enjoy it more later in the day when it has gone cold with a touch of cranberry sauce. To keep everything simple, my favourite stuffing is the dried stuff that comes in small packets to which you just add boiling water.
Cooking tips for main course recipes
Main course recipes come in all shapes and sizes to suit different tastes and appetites. Click here for some great suggestions for cooking tips for mains recipes.