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How To Cook Sage and Red Onion Stuffing?

Sage and red onion stuffing

This is one of the classic stuffing or forcemeat mixtures, traditionally served with pork. Commercial stuffing are generally made with dried sage and, to my taste, lack color and pungency. Fresh herbs and a strong onion flavor are essential.

Serves 4 to 6

Preparation time: 25 minutes
Cooking time: 30 minutes



  • 2 large handfuls fresh sage

  • 2 large red onions, very finely chopped

  • 4 Tbsp butter

  • 175 g (6 oz) fresh white breadcrumbs

  • Salt and black pepper

  • 1 large egg, beaten


  1. Pour boiling water over the sage leaves in a bowl and leave to stand for 10 minutes. Fry the onions gently in the butter for about 10 minutes until well softened, then add them and all their juices to the breadcrumbs in a large bowl.

  2. Drain the sage, shake the leaves, then pat dry on kitchen paper. Chop very finely and add to the onions and breadcrumbs with plenty of seasoning.

  3. Add just enough egg to make a moist stuffing that will hold together. Use either to fill a joint of pork, or roll the stuffing into 12 balls. If the stuffing is to be cooked separately, coat the balls in oil or melted butter, then roast them in a hot oven at 200C/400F/Gas Mark 6 for 30 minutes, turning and basting them once.

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