Red Onion & Sage Stuffing2015-01-21
- Prep Time : 10m
- Ready In : 10m
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia, these underground bulbs are prized all over the world for the depth and flavour that they add to savoury dishes.
- 1 red onion, finely chopped
- 1 tbsp vegetable oil
- 1 tbsp fresh sage, finely chopped
- 80g white breadcrumbs
- salt and pepper
- 1 egg, beaten
Sweat the onion in the oil, until soft but not coloured.
Mix together the onion, sage and breadcrumbs and season well.
Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry.