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Sage & Onion Stuffing



I think one of my favourite things about any holiday meal has to be the stuffing, or dressing as it is sometimes also called!  The two terms seem to be used interchangeably, although arguably stuffing would denote something which has been stuffed into something else, and dressing  . . .  well, dressing usually makes me think of salads and something tasty that you pour over top of them!


My mother always made the best stuffing.  She used plenty of sage and poultry seasoning.  She also used raw onion, rather than cooking the onion. Stale bread, salt and pepper and mashed potato made up the rest, with perhaps a small amount of the turkey juices.


It was a bit unconventional for sure, but we always thought it was the best and there is not a one of us in my family today that wouldn't kill to have my mother make it again for us.  Somehow whenever I try to make hers, mine never ever tastes as good as the memory of hers does in my mind!


This is very similar, but it is my own version and it is also very, very good. I cook my onion first as some people find the sharpness of raw onion quite unpalatable. You can either stuff it (completely cooled) into the bird, or you can bake a casserole dish of it along side of the bird.  Either way, you are in for a real treat!


*Sage & Onion Stuffing*
Makes 8 servings
 
One word for this. Perfect. 

450g onions, peeled and chopped (1 pound)
300ml water (1 1/3 cups)
75g butter, melted, plus extra for buttering the dish (1/3 cup)
1 TBS chopped fresh sage leaves
225g fresh soft white bread crumbs (8 slices, 1/2 pound)
salt and black pepper to taste



Place the chopped onion into a saucepan.  Cover with the water. Bring to the boil, then reduce to a simmer and simmer over low heat for 15 minutes.  Drain very well.  Stir in the butter and the remaining ingredients, tossing to combine and seasoning to taste.  Allow to cool completely if you are using it to stuff a bird.  If you are cooking it separately.  Place into a buttered dish.  Dot butter over the top.  Cover and bake in a 180*C/350*F/gas mark 4 oven for 25 to 30 minutes.  Uncover and bake for a further 10 minutes to crisp up the top if desired. 


Note - One potato mashed can be stirred into the bread crumbs along with the onion and then you have Bread, Sage & Onion Stuffing.  This is as my mother always made it. 



What would a leftover turkey sandwich be without a layer of stuffing to give it some extra flavour!  Not half of what it should and could be I wager!  Bon Appetit! 


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Marie Rayner
12 Comments
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12 comments:

  1. Oh my goodness! This is SO Southern, just the way my Mother made her dressing.

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    1. That makes sense Jo, as a lot of the South was settled by immigrants from the UK, Scotland, etc. This is very good. Can you ever get enough stuffing? I think not! xo

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  2. I never heard of mashed potatoes in stuffing Marie. That sounds intriguing to me! Yours also looks yummy!
    Big hugs and love!

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    1. Thanks Jan! Hugs and love right back. Mashed potatoes in your stuffing is very much a Maritime Province thing I believe! Perhaps from the Germanic roots of my mother's people? I am not sure. I only know it is quite, quite delicious! xo

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  3. Adding mashed potato was a Maritime thing as well as using summer savory instead of sage. My mom ( who is 96) still makes it with potato. I loved it but my husband always found it odd so I've replaced the potato with celery and an apple.

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    1. Oh yes, my mom always used summer savory as well as poultry seasoning. I love my moms, but I love this one also. I guess I just love stuffing! xo

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  4. I have a favorite stuffing recipe Marie, it comes from your chicken with sage and onion stuffing recipe.
    This is the only from scratch stuffing Ive ever made and me and my family love it that much that I haven't felt a need to try another one!
    The only other one I use when pressed for time is a quick cheat, a box of paxo sage and onion stuffing ;)
    By the way congratulations on your recently published book, looks like I have another one to add to my wish list : )

    ReplyDelete
    Replies
    1. Thanks very much Faye! I am afraid that I have never quite taken to the Paxo stuffing mix. Somehow I am always disappointed in it. I hope your wish comes true! Let me know if it does and I will send you a signed book plate! xo

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  5. Poltry seasoning..the bst! I even love it in chicken salada sandwiches..when I was younger..I could have just eaten the stuffing and canned cranberry jelly lol!

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    1. Oh, you and I are like two garments cut from the same cloth Monique! I swear we must be sisters from other mothers! lol xo

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  6. Oh, it looks and sounds delicious Marie! This recipe is so much like my mom's dressing recipe (we don't stuff ours in the turkey) and hers is amazing. I know what you mean about all of you wanting her to make it again for you. Thankfully, my mom is still with us, but I know she won't always be. I doubt I'll ever be able to make mine taste like hers. I'm sure your stuffing is wonderful, Marie; thanks for sharing a special family recipe with us. :)

    Have a wonderful day!

    Hugs,

    Denise at Forest Manor

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    Replies
    1. Denise I sincerely apologise for the tardiness in my responst to your comment. It somehow got lost in all the busy-ness of the last week or so! I do appreciate your words very much! I stopped stuffing my turkeys a long time ago. Mom never did and they actually say it is much safer not to! My mom's cooking days are long behind her now, but she is thankfully still with us also. I cherish all of my food memories. I hope you had a lovely Thanksgiving! xoxo

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