For people who care about their food

Not Delia’s Easy Sage and Onion Stuffing

Cooked sage and onion stuffing balls on a baking trayI don’t know why people buy packets of stuffing such as Paxo. It’s very easy and much tastier to make your own.

As usual I never measure anything. I just get a nice big mixing bowl and add a couple of chopped onions, some dried sage, fresh white breadcrumbs, some pork mince, and an egg to bind it. Season well with salt and pepper.

Then I fry up a sample patty to check for taste, and adjust seasoning if necessary. Once satisfied, I form the mixture into small balls, place on a greased baking tray and pop into the oven until done, turning once about half-way through the cooking process.

Raw sage and onion stuffing balls on a baking tray ready for cookingYou can see the raw stuffing balls here just before they went into the oven.

And for those of you who like more precise recipes, here’s one on UKTV by Delia Smith. Hey! She makes it pretty much the same way as I do. This is indeed a rare occasion – I’ve found something where Mrs Smith and I agree. LOL!

2 Responses to “Not Delia’s Easy Sage and Onion Stuffing”

  1. Mike K-H

    Using Paxo is a bit like using using a packet to make mashed potato…

    We usually add one or two other herbs to complement the sage.

  2. Not Delia

    Delia Smith doesn’t use packets to make mashed potato – she uses frozen mash. Also, how silly of me to suggest using mince and not recommending (like Delia does) that you obtain it by opening a tin.

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