When its approaching Thanksgiving or Christmas, you begin to think of Roast Turkey, Potatoes, Carrots and Beans. Never forget the stuffing. It is one of the most important parts of the meal and add a new texture that should not be missed. A traditional stuffing such as Sage and Onion is one of the easiest to make and can be prepared in advance. There are many stuffing recipes including Bell Peppers with Brown Rice Stuffing, Green Onion and Cornbread Stuffing and Roast Turkey With Tasty Chestnut Stuffing. We even have a prune stuffing that goes very well with Cornish Hens. That would be different for Christmas.
Sage and Onion Stuffing
- Put the butter in a saucepan and melt it over a medium heat. When melted, add the onion and then fry gently for 8-10 minutes, or until soft.
- Stir in the remaining stuffing ingredients, except for the vegetable oil, and mix well.
- Season to taste.
- Using damp hands, shape the sausage meat mixture into 14 - 16 sized balls. If you want larger ones just use a bit more mixture into a ball.
- Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Heat the oil in a large frying pan over a high heat.
- Add the stuffing balls and fry for 4–5 minutes, turning once, until golden on both sides.
- Return the fried stuffing balls to the baking tray. If there is space, add them to the turkey/chicken roasting tray.
- Bake the stuffing balls for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil.
- Serve together with the roast turkey, chicken, goose, , or meat and enjoy.