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Stove-top sage and onion stuffing
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If your Christmas lunch plans make you panic about the size of your oven, this recipe is a gem – and has proved consistently popular. Cooking it on the hob means a crisp bottom layer and deliciously yielding middle. Skip the stint under the grill if you’re juggling too many finishing touches
30g unsalted butter
2 medium onions, roughly chopped
450g pork sausagemeat with pepper and nutmeg
6 sage leaves, finely chopped
Handful flat leaf parsley, roughly chopped, plus extra to serve
150g soft white breadcrumbs
250ml fresh chicken stock
1. Melt the butter in a non-stick ovenproof frying pan (about 25cm diameter). Add the onions and cook gently on the hob for 5-10 minutes, until softened. Add the sausagemeat, turn up the heat a little and cook for about 20 minutes, gently breaking up the meat with a wooden spoon, until golden, cooked through and no pink meat remains. Preheat the grill to medium.
2. Add the herbs and breadcrumbs, season and stir to combine. Pour over the stock, stir together, then flatten the mixture in the pan. Reduce the heat and cook for 10-15 minutes, until the liquid is absorbed and the bottom has a crust. Grill for 3-5 minutes until golden brown on top. Serve scattered with extra parsley leaves.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (for 6)
This recipe was first published in Fri Dec 01 15:54:08 GMT 2017.