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Mushroom & Red Onion Stuffing


Recipe Info

  • Servings : 6-8
  • Cook Time : 20m
  • Ready In : 20m


  • 450g red onions, chopped
  • 450g mushrooms, sliced
  • 125g butter
  • 200g celery, chopped
  • 500g stale bread, crumbled
  • 4 tbsps fresh sage, chopped
  • 4 tbsps fresh parsley, chopped
  • 3⁄4 tsp salt
  • 3⁄4 tsp pepper
  • 2 eggs, beaten


Step 1

In a saucepan large enough to hold all the ingredients melt the butter. Cook the onion and celery until softened but not brown, about 10 minutes. Add the mushrooms, cook over med-high heat, stirring until the mushrooms are soft, 4 minutes, remove from heat. Mix in the crumbled bread, toss well. Add the sage, parsley, salt and pepper. Mix in the beaten eggs and stuff away!

Step 2

This is enough stuffing for a 7kg turkey or 2 roasting chickens.

Step 3

If you have extra stu ng just put it in an oven proof dish, cover tightly and bake it for the last hour of your bird’s time, depending on the amount you have left over.

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