Sage and Onion Stuffing
Good for filling a duck or goose with.
Servings 1 goose
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
- 150 g fresh breadcrumbs
- 1 large egg lightly beaten
- Salt and freshly ground black pepper to taste
- 50 ml chicken stock or water adjust as needed
Instructions
- Heat the butter and oil together in a frying pan over low heat.
- Add the onion, bay leaf and a pinch of salt. Cook gently for 15 minutes, stirring occasionally, until the onions are softened and translucent.
- Stir in the garlic and sage, cooking for 1 minute to release their flavours. Remove the bay leaf and set the mixture aside to cool for 10 minutes.
- In a large bowl, combine the cooled onion mixture with the breadcrumbs, salt and pepper.
- Add the beaten egg and enough stock or water to bring the mixture together into a slightly moist, pliable texture.
- Check the seasoning, adjusting salt and pepper as needed.
- Fill half the cavity with the stuffing (leaving room for the apples and prunes). Do not overpack, as the stuffing will expand slightly during cooking.