Herb Recipe
Sage and Onion Stuffing



Sage and Onion Stuffing Recipe


2 large onions
1/4 lb breadcrumbs
1 tsp dried sage ( If fresh sage is used, the leaves must be boiled a few minutes, then dried and chopped finely.)
1oz butter, melted
salt and pepper
a pinch of nutmeg
a pinch of castor sugar


Peel the onions and slice thickly. Put them into a saucepan, sprinkle them well with salt and cover with hot water. Bring to the boil, cook 5 minutes and strain off this water.

Cover again with hot water and boil slowly for 1/2 an hour, or until the onions are half cooked. Then drain, press the onions as dry as possible and chop them finely.

Put everything in a basin and mix together. Use as required.

!Note - This stuffing is used principally for roast poultry, but it goes nicely with pork too.