2 large onions
1/4 lb breadcrumbs
1 tsp dried sage
1oz butter, melted
salt and pepper
a pinch of nutmeg
a pinch of castor sugar

Cooking Instructions:
Peel the onions and cut them in thick slices. Put them into a saucepan, sprinkle them well with salt and cover with hot water. Bring to the boil, cook 5 minutes and strain off this water.

Cover again with hot water and boil slowly for 1/2 hour, or until the onions are half cooked. Then drain, press the onions as dry as possible and chop them finely.

Put them in a basin with the breadcrumbs and add the sage, seasoning, and the melted butter. Mix together and use as required.

This stuffing is used principally for roast goose, roast duck and roast pork. If fresh sage is used, the leaves must be boiled a few minutes, then dried and chopped finely.

Submitted by:  Sylvia M

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