Mary Berrys Sage Onion Stuffing Food

MARY BERRY'S SAGE & ONION STUFFING

Mary Berry's Sage & Onion Stuffing image

I discovered this recipe for stuffing about 2 years ago and I have been making it ever since. I has become my absolute favourite stuffing to use for the holidays. Its quick simple and delicious! Trust Mary Berry! In one word, perfection.

Provided by Marie Rayner

Time 50m

Number Of Ingredients 7

Ingredients

1 pound (450g) onions, peeled and chopped
1 1/3 cups (300ml) water
1/3 cup (75g) butter melted (plus more to butter the baking dish)
1 TBS chopped fresh sage leaves
1/2 pound/8 slices (225g) fresh soft white bread crumbs
salt and black pepper to taste
butter to dot over the top of the dish

Steps:

Place the chopped onion into a saucepan. Cover with the cold water. Bring to the boil, then reduce to a simmer and simmer over low heat for 15 minutes. Drain very well.
Return the ovens to the saucepan. Stir in the butter and the remaining ingredients, tossing to combine and seasoning to taste.
Allow to cool completely if you are using it to stuff a bird. If you are cooking it separately. Place into a buttered dish. Dot butter over the top.
Cover and bake in a 180*C/350*F/gas mark 4 oven for 25 to 30 minutes.
Uncover and bake for a further 10 minutes to crisp up the top if desired.

SAGE AND ONION STUFFING

Sage and onion stuffing image

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

Ingredients

1 tbsp butter
1 tbsp oil
1 large onion , finely chopped
1 bay leaf
1 garlic clove , crushed
1½ tbsp dried or fresh sage , finely chopped
180g fresh breadcrumbs
1 large egg , lightly beaten

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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