Topic: Sage and Onion Stuffing Recipe?

[currymonster]

Hi All,

I LOVE Sage and Onion Stuffing but over here Paxo costs two arms and two legs! So, does anyone have a tried and tested recipe for it that doesn't include any red meat e.g pork (the other half doesn't eat red meat)?

Thanks in advance,

CM

[CurryOnRegardless]

I thought sage and onion stuffing was served with pork (and poultry), are you thinking of 'forcemeat stuffing' which is usually made with sausage meat but can be any combination of ground meat, chicken, spices, veggies, even fish?
If that's the case then there are so many variations I can only suggest you try google, just make sure you have plenty of time to go through the thousands of responses!

Cheers
CoR

[currymonster]

I will be serving it with the Xmas Turkey. Some of the recipes on the internet contain minced pork hence the 'no red meat' comment. I noticed that there were thousands of recipes on the internet but they vary wildly in the amount of each ingredient and couldn't decide which was best hence the 'tried and tested' comment.

[Cory Ander]

Paxo costs two arms and two legs!

Shouldn't that be two wings and two legs!   

[976bar]

While we're on the subject of xmas, I will post a recipe which I have obtained but not tried yet for Turkey and Cranberry Filo Snacks

[Mikka1]

Actually fairly easy really.

I finely chop 1 onion and briskly cook it in a pan semi-dry with only a tiny bit of oil. (You can Nuke it in the Microwave too). Remove it and allow it to cool. Get some old bread and chop it into about 1cm square pieces.

Spicing is really down to the person wanting it really but as a rough guide:
1 Medium Onion very finely chopped.
3 or 4 slices of bread. If its not stale place it in a warm oven to dry out.
3/4 tsp dry sage. (Fresh is way better and you can use more). Finely chop fresh sage.
Pepper and salt to taste.

They are your main ingredients. Some people don't even bother to cook the onions.
You can add anything of course.

Basically you just add your onions to your bread and spice/herbs and add hot water. Not much, just enough to puff it up a bit.
I really liked mine the last time I did this but fresh sage really is a must for top results.

I'm pretty certain there are about as many recipes for this as there are Lamb Vindaloo Lol! ;D

ps. Might find better luck onlin I think?

[currymonster]

Thanks Mikka, any ideas how much fresh sage to substitute for the 3/4 tsp dry?

[JerryM]

currymonster,

i usually double the dry to get to fresh.

i would try making a few batches via the microwave to get it right for your own taste buds.

i like much more onion in the mix and less bread (and sausagemeat). i also like more sage and would use 2 tsp in Mikka's recipe. i tend to blend the onion in water but not overdo it.

recipe i use: 450g sausagemeat, 2 tsp dried sage, 300g onion, 60ml breadcrumb, 45ml water, salt & black pepper.

[currymonster]

currymonster,

i usually double the dry to get to fresh.

i would try making a few batches via the microwave to get it right for your own taste buds.

i like much more onion in the mix and less bread (and sausagemeat). i also like more sage and would use 2 tsp in Mikka's recipe. i tend to blend the onion in water but not overdo it.

recipe i use: 450g sausagemeat, 2 tsp dried sage, 300g onion, 60ml breadcrumb, 45ml water, salt & black pepper.

Thanks for that Jerry, I'll give it a go minus the sausagemeat.

CM

[Mikka1]

Jerry is right CurryMonster.
It is a very powerful herb and overdoing it will ruin it.

Try a few tablespoons of this and that and then just make up the quantities to a larger batch when you think you have it how you like it? You can always add more sage if needs be so go sparingly at the start yeah. Fresh sage works best for me but dry will do as Jerry says.
Good luck and a picture please when complete.  ;D

Thanks Mikka, any ideas how much fresh sage to substitute for the 3/4 tsp dry?