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Roast Dinner - Sage & Onion Stuffing

Monday, 31 October 2011 03:15 Claire Haas

Ingredients

6 large onions
3 tablespoons of breadcrumbs
1 1/2 tablespoons sage
1 1/2 oz butter/margarine
Salt
Pepper

Cooking

Peel and chop onions. Place in saucepan and boil until tender. Drain well and mince.
Stir in breadcrumbs, minced sage and butter.
Season with salt and pepper

Serving

Use to stuff a bird or roll in to balls and cook in the oven until surface is a little crispy.
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