Sage And Onion Stuffing Recipe


MethodMain Ingredient


 Onions3 Medium, finely sliced
 Butter1⁄4 Cup (4 tbs)
 Fresh breadcrumbs2 Cup (32 tbs)
 Dried sage1 Tablespoon
 Chopped parsley1 Tablespoon
 Egg/6 tablespoons milk1 , beaten to mix

Nutrition Facts

Serving size: Complete recipe

Calories 1014 Calories from Fat 494

% Daily Value*

Total Fat 56 g86.5%

Saturated Fat 32.4 g162.1%

Trans Fat 0 g

Cholesterol 332.4 mg

Sodium 723.9 mg30.2%

Total Carbohydrates 114 g37.9%

Dietary Fiber 19.2 g76.8%

Sugars 30.9 g

Protein 22 g45%

Vitamin A 76.2% Vitamin C 117.6%

Calcium 58.7% Iron 59.7%

*Based on a 2000 Calorie diet


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.