Sweat the onion in the oil, until soft but not coloured, mix together the onion, sage, parsley, 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, if making stuffing balls, cook in the roasting tin with the meat for 30 minutes.
You Will Need
|Fresh White Breadcrumbs. We Like Ours To Be A Day Or Two Old||80 Grams|
|Fresh Parsley. Chopped||2 Teaspoons|
|Vegetable Oil||1 Tablespoon|
|Fresh Sage, Finely Chopped||1 Tablespoon|
|Onion, Peeled And Finely Chopped||1 Medium|
|Salt And Pepper To Taste|
|Egg Beaten||1 Medium|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries.A full bodied wine with ripe fruit.