Homemade Paxo Sage Onion Stuffing Food

HOMEMADE PAXO (SAGE & ONION STUFFING)

Steps:

• Add the butter and a little trickle of olive oil to a sauté pan over medium heat. Add the onions and cook, stirring frequently until softened and translucent.
• Add the parsley and sage and cook for a couple of minutes until fragrant. Tip in the breadcrumbs and stir well to coat with the buttery onions.
• If making immediately, beat in the egg and scrape into a butter oven dish of approximately 9 inches diameter (throwaway foil trays will do). Cover with foil. If not cooking immediately, allow to cool fully before adding the egg.
• If cooking in a full oven (with potatoes, roasted veg or meat), then cook for 35-40 mins at approximately 200˚C. It will take 30-35 mins to cook in an otherwise empty oven I find.
• Take the foil off and allow to brown for 5 minutes and stand for 10 minutes out of the oven before serving.

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.

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.