Sage and Onion Stuffing

Ingredients

• 300 ml Vegetable Stock (or water)
• 1 Onion
• 250 grams Bread (we used a couple day old ciabatta bread rolls)
• 25 grams Unsalted Butter (For Stuffing Mix)
• 1 tsp Dried Sage
• Salt and Black Pepper
• 25 gram Unsalted Butter (For topping and to grease pan)
• 1 tbsp Dried Cranberries (or other dried fruits)
• 1 clove Garlic
• 1 tsp Other Dried Herbs (Rosemary, Basil, Thyme, Oregano)

Instructions

1. 1

   Chop: Finely dice the onions.(if using optional extras like garlic or dried fruits, finely chop them now too)

2. 2

   Boil: Bring stock to a boil in a small saucepan. Preheat oven to 180°C fan /200°C /400°F / Gas Mark 6

3. 3

   Simmer: Add onions (and garlic if using). Simmer for 5 minutes.

4. 4

   Breadcrumbs: Blitz the bread into breadcrumbs in a food processor (or finely chop with a knife)

5. 5

   Bowl: In a large bowl add dried ingredients and butter.

6. 6

   Mix: Pour in the stock and softened onions a bit at a time whilst stirring to create a thick wet but fluffy mixture.

7. 7

   Flavour: Add any additional ingredients you want for extra flavour such as dried fruit or extra herbs.

8. 8

   Grease: Use some butter to grease the tin.

9. 9

   Tin: Add the stuffing into the greased tin use the back of the spoon to push down slightly.

10. 10

    Butter: Dot the stuffing with butter on top.

11. 11

    Bake: Place in the oven at 180°C fan /200°C /400°F / Gas Mark 6 for 25 minutes

12. 12

    Remove: Once golden brown, remove from the oven and allow to cool slightly.

13. 13

    Serve: Chop into 8 square servings.