Tuesday, 10 July 2012

Recipe LXIV - Sage & Onion Stuffing

One of the most special thing about roast dinners is the way the meat is seasoned. When it comes to birds, you can not go wrong with some stuffing. Now, whilst most people get it from the supermarket, actually making it at home yourself is easier (and cheaper [and tastier]) than what comes out of a packet. This is one of two recipes this week, to make up for lost time.

2 slices of bread, preferably no longer fresh
1 egg
A cup of milk
1 onion, chopped
Some fresh sage
3 cloves of garlic
Ground black pepper

Cut up the onion into fine pieces.
TIP: to avoid your eyes being affected too much, many people have their own methods: in some parts of the Mediterranean, they cut onions on their heads. I favour sticking my tongue out - then my tongue bears the brunt of the odorous onion, leaving my eyes less affected.
Take the leaves of the sage, and fold them into a ball. With a knife or a pair of scissors, slice them up into small pieces.
Put the bread, egg and milk into a bowl and with a potato masher or fork, bind it into a smooth consistency. Then add the onion, sage, ground pepper and salt.

Mash well, until it is all nicely mixed in together.
Open the bird and fork the mixture inside. I favour leaving the bird open, as this allows the stuffing to slowly slide outwards, leaving a delicious crust.

Salt the skin of your bird, and baste it in oil. Put some butter on the leg area - this gives some crispiness to the skin on the legs. I sometimes put half-cloves of garlic under the skin, but with the stuffing inside, this is not necessary. Roast the bird for about 20 minutes per 500g, plus twenty minutes on top.

The photos of the result did not come out very well (dark!) but this was the best I could do:

The potatoes enjoyed bathing in the oil too...

No comments:

Post a Comment