Ashamed to say.........

[Snadger]

I've grown sage for years and only today got round to making homemade sage and onion stuffing!
Never realised it had egg in it!
It was, and is, really nice and much better than that crappy stuff you get out of a packet.
I don't need to add a recipe as you lot will surely have made it all your lives.
It would have been better if it had been one of my own cockerels I had it with though!

[binley100]

I've never made it either ........... I do however make a rather yummy , what we call christmas stuffing (recipe passed down from my mum ) which is parsley thyme and sausagemeat .

[Glutton4...]

Well, just to make you feel better, Snadge, my ex-Chef Hubby used to always use P*xo, but now makes his own. I always loved the packet stuff, but have been converted to home made. Don't ask me how he makes it - my only participation is turning up to eat my share!

[zazen999]

We have an old family recipe passed down for donkey's years, and as a kid I'd go out and pick the sage myself.

My bro who was a chef [cooked for her maj you know ] still makes it fresh each week. It's flamin gorgeous and the main reason we go to his for a post-xmas roasty, which means I don't have to cook one.

[FionaH]

Never made it either, glad I am in good company

[SarzWix]

My sage & onion stuffing consists of stuffing a sprig of sage and a quartered onion in the bird before cooking it... It makes a reet nice addition to the gravy pan later

[Nicos]

egg?...nope - never made it with egg either!

...I see a recipe request coming on here Snadge!

[zazen999]

The egg binds it together, all you need is
dry bread - whizzed down in a blender, pour into a large bowl.
chopped onion, and an egg, some sage leaves - again whizzed down and poured into the middle of the bread
salt and pepper

Mix the lot up. Leave for an hour.

Then shape into balls, or [as I like it] put onto an oiled tin and cook for the same amount of time as the potatoes.

Turn the balls halfway through, if making it in a tin then flip that halfway through - or mix it up if it is taking longer to cook. The doughier the longer it takes.

You can add your own additional ingredients, nuts, cranberries, apricots, chestnuts etc etc etc - but that's the basic recipe. Bro always makes more as half of his gets eaten raw by the family whilst it is sitting waiting to go in the oven.

*I just remembered we have a loaf of bread that we didn't take away with us, in the fridge. Roasty for tea with stuffing tonight then I think. Thanks for this Snadge.

[ginger ninger]

Mmmmm, egg...me nether Nicos. Ya know what's coming now don't ya Snadger...


...RECIPE PLEEEEEEEEASE ..up's sorry...bit of sage stuck in mi tooth

[Hilary B]

I do find it a bit odd when people cook 'stuffing' without using it to stuff anything, but I know it is quite common these days. Maybe it's just a case of not knowing what else to call it, but to me the point of 'stuffing' is to stuff!
I don't like breadcrumb stuffing, but I use semi-cooked rice, cooked with onion, then I add whatever else is to go in (sage is good, but so many things I want something different), and well.. stuff!

[zazen999]

I do find it a bit odd when people cook 'stuffing' without using it to stuff anything, but I know it is quite common these days. Maybe it's just a case of not knowing what else to call it, but to me the point of 'stuffing' is to stuff!
I don't like breadcrumb stuffing, but I use semi-cooked rice, cooked with onion, then I add whatever else is to go in (sage is good, but so many things I want something different), and well.. stuff!

Don't be confused. Just accept that some people don't like to eat carcasses. Stuffing is just fine without being stuffed inside a dead chicken and just being enjoyed as a foodstuff in it's own right.

[taff]

I always cook beef for christmas [really not a fan of a huge or a small turkey], but I love cranberry stuffing, but you can't really stuff a rib of beef with it, so I have it on it's own

[SarzWix]

You could stuff it in a big pepper, or a small squash or summat like that? I like it best cooked on its own though, crispy on the outside, chewy on the inside

[zazen999]

You could stuff it in a big pepper, or a small squash or summat like that? I like it best cooked on its own though, crispy on the outside, chewy on the inside

Ooh - no - I love it as crispy as crispy can be. Don't do soggy food. Bleurgh.

[OverWyreGrower]

I like stuffing cold, on a sandwich with meat-of-choice....