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recipe

sage and onion stuffing

This stuffing is a traditional favourite to accompany poultry or pork.

It can be used to actually stuff the bird or joint, but it can be nicer served separately on the plate.

As usual almost all the ingredients can be produced on the small-holding.

Ingredients do not need to be exact.

Make according to your needs

For two persons use roughly :-

1 large or 2 small onions sliced - but not too thinly

Butter or margarine 1oz - 2 oz

Breadcrumbs, either fresh or you can use from a packet.

Fresh chopped sage if available. Dried can be used but is not as good. Experiment with the quantity according to taste.

 
Freshly milled black pepper and salt

Bring to a boil the onions in pan covered with a little milk. Simmer for 5-10 minutes until soft.

Drain off the milk. 

Remove onions from pan and chop. 

The onions are still quite hot at this stage and it is easier to mix in the butter next.

Place the chopped onions in a bowl, add the butter, followed by the chopped sage.

Next add salt and pepper and finally the breadcrumbs. 

Guess the quantity of breadcrumbs. You will easily find the right consistency as you mix all the ingredients together.

Place the mixture into a greased dish and bake in the oven at 200 deg C (400deg F) or gas mark 6 for half an hour.

"homemade food from the kitchen"

of

 the fascinatingly  named Hangman's Cottage, just to the south of Misery Corner.