Classic sage and onion stuffing
This sage and onion stuffing is a classic accompaniment to a roast chicken. This stuffing recipe is also a great base to change or add to depending on what's in the pantry
- 15 mins preparation
- Makes 1 cup
Print
Ingredients
- 2 roughly chopped onions
- 200 gram torn white bread
- handful sage leaves or 1 tsp dried sage
- salt and pepper
Method
-
1For a medium-sized chicken, pulse in a food processor the onions, white bread, sage and salt and pepper. If you like a ‘bound stuffing’, add 1 egg.
-
2Change out the herbs, add dried fruit such as cranberries, or some citrus zest, or chopped nuts – there are no hard and fast rules, so go off-piste and improvise.
-
3To ensure the stuffing cooks properly inside the chicken (undercooked stuffing could harbour bacteria from the chicken) aim for a moist, not dry, stuffing and spoon it in loosely – don’t compact it.
-
4对填料的食谱,包括家禽、shellfish or meat, pre-cook these ingredients before incorporating them into the stuffing. Use a food thermometer to make sure the centre of the stuffing reaches 75°C before eating.
The Latest from New Zealand Woman's Weekly Food
-
Kitchen Tips Don't miss out on HelloFresh's limited-edition burger collection
Food To Love
May 31, 2023 -
Kitchen Tips Upgrade your cooking game with these practical kitchen tools and gadgets
Food To Love
May 26, 2023 -
Kitchen Tips Make Mother's Day extra special with our ultimate foodie gift guide
New Zealand Woman's Weekly
May 07, 2023