Sage & Onion Stuffing | The Perfect 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.

Place 220 g of white bread with the crusts removed into a blender and blend into coarse breadcrumbs. If no blender, this can be done by hand.

Remove the top of 3 large brown or yellow onions, leaving the root intact, then slice, peel, and dice into small to medium-sized pieces.

Thinly slice, crush, or grate 3 cloves of freshly peeled garlic.

Roughly chop 12 sage leaves and 5 g of flat leaf parsley until there are no large leaves or stems.

Place a large pan over medium-high heat and add 100 g of unsalted butter, allowing it to melt.

Add the diced onions to the pan and cook for about 5 to 6 minutes until they are slightly golden, adding salt and pepper while mixing.

Add the sliced garlic, chopped sage, flat leaf parsley, and the breadcrumbs to the pan, mixing and cooking for about 1 to 2 minutes to absorb the flavors.

Remove the mixture from the stovetop and grease a small roasting pan (about 20 cm in length).

Add the sage and onion stuffing mix to the roasting pan, spreading it out without compacting it too much.

Transfer the pan to a preheated oven at 180°C (350°F) and bake for roughly 30 minutes until the top is golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens