Easy Sage And Onion Stuffing Balls Food

SAGE AND ONION STUFFING BALLS

Steps:

• Cut the bread slices into chunks, and add them to a food processor to blitz until you get breadcrumbs - alternatively you can used store-bought breadcrumbs.
• Add the breadcrumbs to a bowl together with the egg, sage leaves chopped finely, and ground pepper.
• Chop the onion finely.
• In a pan, melt the butter, add the onion and salt, and fry gently on a low to medium heat until the onions are soft, but not brown.
• Leave to cool, then add them to the rest of the ingredients.
• Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
• With wet hands, shape 12 balls out of the stuffing mixture.
• Drizzle 1- tablespoons of oil over the roasting tray, arrange the stuffing balls, then spray generously with cooking oil spray.
• Bake for 20-25 minutes until golden.

EASY SAGE AND ONION STUFFING BALLS

Steps:

• Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a tin big enough to hold all the stuffing balls - I usually use a small roasting tin.
• Drizzle a tablespoon of olive oil into a saucepan. Add the diced onion and put the lid on. Cook over a low heat for about 5 minutes, stirring occasionally, until the onion is soft but not brown.
• Meanwhile grate the bread for the breadcrumbs and place in a large bowl. (see note)
• When the onions are ready, tip into the bread crumbs. Add the herbs, salt and pepper and stir thoroughly.
• Allow the mixture to cool slightly and then add the beaten egg and stir together. Divide the mixture into 12 and shape into balls. Place in your greased tin and cook for 30 minutes or until they are golden brown and cooked through.

SAGE AND ONION STUFFING

Steps:

• Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
• Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.

CHEESY SAGE & ONION STUFFING BALLS

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion for 10 mins until tender. Add the leek and fry for another 10 mins until softened. Tip the vegetables into a bowl and leave to cool for a few minutes.
• Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs, sage, parmesan and eggs into the vegetable mixture and combine using clean hands. Season with salt, pepper and a grating of nutmeg. Divide the mixture into 12 portions, dampen your hands and roll the portions into small balls between your palms. Place the stuffing balls on an oiled baking tray. Drizzle with another 1 tbsp oil and bake for 25-30 mins, turning halfway through, until golden and crisp. Grate over a little more cheese before serving.

SAGE AND ONION STUFFING

Steps:

• Dice onions.
• Put them in a pan with just enough water to cover them and parboil.
• Chop the fesh sage finely, if using.
• Drain the onions.
• Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
• Melt butter, add to stuffing, and season to taste.
• Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.

SAUSAGE, SAGE & ONION STUFFING

Steps:

• Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
• Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
• Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
• Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.