Sage And Onion Stuffing Recipe
Ingredients
| Onions | 3 Medium, finley sliced | |
| Butter | 1/4 Cup (16 tbs) | |
| Breadcrumbs | 2 Cup (16 tbs) | |
| Dried sage | 1 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| 1 egg, beaten to mix or 5—6 tablespoons milk | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
