We look at how to make stuffing for Thanksgiving because with out it that turkey is looking a bit unloved. Of all the stuffings, the most famous is sage and onion but there are plenty around which we will look at in due course. It is worth noting that stuffing is not just for Thanksgiving but any roast dinner although where poultry is concerned its absolutely essential.
Stuffing is often placed inside the cavity of a bird so that it keeps the flesh tender and moist. For roast meats like lamb or beef, the stuffing is cooked to one side. One of the birds really benefits from a good stuffing is a roasting turkey.
Preparation Time: less than 30 minutes
Cooking time: 30 minutes to an hour.
Suitable for vegetarians.
- 1 onion, peeled and finely chopped
- 1 tbsp vegetable oil
- 1 tbsp fresh sage, finely chopped
- 80g/3oz fresh white breadcrumbs. You can use wholemeal for a difference.
- salt and pepper
- 1 egg, beaten
Sweat the onion in the oil, until soft but not coloured especially browned.
Mix together the onion, sage and breadcrumbs and season well.
Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls. We have also produced it in a separate tin as shown so that it can be spooned out.
If making stuffing balls, cook in a roasting tin for 30 minutes.