Homemade Paxo Stuffing Sage Onion Food
SAUSAGE, SAGE & ONION STUFFING
A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein
SAGE AND ONION STUFFING
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
Provided by Esther Clark
Categories Side dish
Time 55m
Yield Makes 12 balls (serves 4)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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- Dried cranberries. Chop up dried cranberries to add a bit of sweetness. Make the stuffing as directed, then mix in the cranberries before forming into balls or putting into a dish and baking.
- Sausage. Brown your favourite sausage and mix it through before baking. A chorizo or spicy sausage will give zing while a more traditional cumberland or simple pork sausage will give a hearty taste.
- Apple. You can add chopped apple to stuffing in two ways — chop finely and saute it in a bit of butter until softened then mix in the stuffing before cooking — this adds sweetness with a softer texture.
- Celery. We love celery at BritMums — we think of it as the magic ingredient for so many dishes. It adds a depth of flavour and body and just some sort of deliciousness we can’t put our finger on.
- Slivered almonds. For a bit of crunch, spread the prepared Paxo into a baking dish and scatter slivered almonds over the top before baking. If the almonds brown before the full cooking time, cover with foil.
- Crispy fried onions. These provide a lovely crunch. Sprinkle them on stuffing spread in a pan or you can roll stuffing balls in them before baking.
- Shallots. Onions are always great with stuffing, but the slightly more subtle flavour of shallots really wins us over. Finely chop 2-3 shallots, soften in olive oil or butter then stir in before cooking the stuffing.
- Lemon juice/rind. Give stuffing a citrus lift by squeezing the juice of half a lemon into the mix before baking, or grate some of the rind in, mix and bake.
- Chestnuts. These meaty nuts add body — our advice is use sparingly so they complement without overwhelming the stuffing’s flavour. Chop the nuts so they the pieces are still big enough to add some crunch and stir through before baking.
- Apricots and pecans. We have to list these two ingredients together because they are a masterclass in flavour. Chop a handful of dried apricots along with a similar amount of pecans and stir through before baking.
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