Sage & Caramelised Onion Stuffing
This sage & caramelised onion stuffing is a great way to use up day old bread & is a fantastic addition to any roast dinner!
Servings: 6 People
Equipment
- 10" x 8" Baking Dish
- Food Processor
- Large Saucepan
- Mixing Bowl
Ingredients
Caramelised Onions
- 2 White Onions
- 1 tbsp Vegetable Oil
- 50 g Unsalted Butter
- 1 tbsp Light Brown Sugar
- ½ tbsp Balsamic Vinegar
Stuffing
- 300 g White Bread
- 75 g Whole Milk
- 2 Large Eggs
- 1 tbsp Finely Chopped Sage
Instructions
Caramelised Onions
- Peel the onions, cut in half then thinly slice.
- Next, add the vegetable oil & butter into a large saucepan then set over a medium-low heat. Leave to melt, then add in the onions & a good pinch of salt.
- Cook the onions, stirring regularly until they are soft, caramelised & golden. This will take at least 20 minutes.
- Once caramelised, stir in the sugar & vinegar & cook for another 2-3 minutes, until sticky. Transfer to a bowl & leave to cool.
Sage & Onion Stuffing
- Preheat an oven to 180°c/160°c fan (356°f/320°f).
- Butter a medium sized baking dish with butter then set aside.
- Next, blitz the bread in a food processor, into coarse breadcrumbs.You might have to do this in batches!
- Add the breadcrumbs into a bowl, along with the caramelised onions, chopped sage, milk & eggs. Season generously with salt & pepper then transfer to the greased dish, lightly pressing it into an even layer.
- Bake the stuffing for 20-25 minutes, until crisp & golden brown then use a spoon to scoop out portions of stuffing.
Notes
1. Cooking In An Aga - Use the simmering plate to cook the caramelised onions. Cook the stuffing in the baking oven, on the second from bottom set of runners.
2. Bread - White bread that is a day or two old works best for stuffing. Don't worry about removing the crusts!
3. Caramelised Onions - Make sure to cook the onions low & slow until nicely caramelised. This will take at least 20 minutes.
4. Making In Advance - This stuffing can be baked ahead of time then reheated when needed. Make sure to store the stuffing in the fridge, where it will keep for up to 3 days.