Due to an a lack of Sage & Onion or Chesnut stuffing in Zug, Christmas dinner is in danger in Chez Goose. Does anyone know where I can get some or have a recipe to make it please
boil some chopped onions in water until soft, drain (save water for gravy later) and put onions in bowl with breadcrumbs and sage and mix with salt and pepper (ass a bit of the stock to loosen if needed) and pop in oven to crisp the top up before serving, voila sage and onion stuffing easy peasy
And I guarantee, ten times better than paxo or anything else that comes out of a packet! You might find adding an egg helps bind the stuffing and you can add anything you fancy to this basic recipe - like bacon, chopped up chestnuts, dried apricots soaked in brandy, prunes etc etc..
do you have a food processor? make breadcrumbs by blitzing some slices or chunks of bread in one, if not then use a grater (DON'T BUY DRIED!!)
Sage and onion is our family traditional stuffing but this year i am also making sage and pork, using some of colins sausages bought from Mikes cheese shop, same principle as above (ish) sweat off some chopped onions then in a bowl mix the browned onions, sage, breadcrumbs and sausage meat (maybe you could use some minced pork??) then i am going to add some chopped dried apricots and some dried cranberries to mine, add salt and pepper and mix it all up and stuff it in the turkeys jacksie
No, the breadcrumbs and onions do the bulking up, the butter you fry the onions in provides the moisture and the egg does the binding but you can add sausage meat if you want. I prefer it without.
The BBC has some of Mrs Beeton's recipes available - Nicky's recipe is very close to the Mrs B's version - it's the one i will be using in a couple of days' time as Paxo is returning Error 404 at the moment
and to add to the sage and onion you need some bread sauce (but my families version instead)
finely chop two onions and then bring to a simmer in a pan with about half a pint of milk and a few cloves, bay leaf and a sprinkle of nutmeg, when softened add a large hand full of fresh breadcrumbs until the mixture is spoonable, add salt and pepper and then place in dish and heat in oven before serving (this is a slight variation on traditional pouring bread sauce) we leave the onions in, why waste them
Mmmm best part of the xmas dinner
P.s remove cloves and bay leaves before adding breadcrumbs
I always sausage meat and add fruit and loads of fresh parsley and black pepper, chopped dried apricots or cranberries or the best, pineapple. You can even use tinned chopped pineapple, keep the juice (make sure it is un-sweetened) to braise the bird with, makes a delicious base for the gravy.
I always leave my bread out for a while so it can harden makes it easier to crumble, i also use my machine to crumble then bread, i normally ask a faimly member to send me some sage from the UK, but forgot this year, can you buy sage here? Thanks
Alternatively, you can buy ready made stuffing at Migros, (in the meat section) it's made with sausage meat, herbs cognac etc. add a bit extra of what you fancy to tart it up if you want.