Sage Stuffing
YIELD
~500-600ML
PREP TIME
00:15
COOKING TIME
00:15
INGREDIENTS
- a handful of fresh sage leaves
- 2 roughly chopped onions
- 200 gram torn white bread
- salt and pepper
METHOD
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For a medium-sized chicken, pulse in a food processor the onions, white bread, sage and salt and pepper. If you like a ‘bound stuffing’, add 1 egg.
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Change out the herbs, add dried fruit such as cranberries, or some citrus zest, or chopped nuts — there are no hard and fast rules, so go off-piste and improvise.
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To ensure the stuffing cooks properly inside the chicken (under-cooked stuffing could harbour bacteria from the chicken) aim for a moist, not dry, stuffing and spoon it in loosely — don’t compact it.
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For stuffing recipes that include poultry, shellfish or meat, pre-cook these ingredients before incorporating them into the stuffing. Use a food thermometer to make sure the centre of the stuffing reaches 75°C before eating.
