The Easiest and Tastiest Sage and Onion Stuffing | Christmas Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats.

bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain is more nutritious; stale bread is often cheaper.

Slice off the end opposite the root of the onions and slice in half through the root.

Peel off the skin and save scraps for stock.

Make thin slices of the onion, stopping just before the root to keep it intact.

Rotate the onion and slice in half again, then dice into medium sized pieces.

Trim off any excess flesh from around the root.

Slice the garlic cloves thinly.

Chop the fresh sage leaves or use dried sage as a substitute.

Chop the flat leaf parsley or use dried parsley as a substitute.

Process the fresh white bread in a food processor to create coarse breadcrumbs.

Melt the cubed unsalted butter in a large low rimmed pot or pan over high heat.

Add the diced onions, sea salt, and black pepper to the melted butter and sauté for 5 to 6 minutes until lightly golden and soft.

Add the chopped sage, chopped parsley, breadcrumbs, additional salt and pepper, and mix well.

Continue cooking for 1 minute, stirring regularly.

Brush a baking dish with melted unsalted butter.

Add the stuffing mix to the buttered baking dish and spread it out evenly.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and bake for 30 to 35 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens