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Tra­di­tional sage & onion stuff­ing for chicken Com­bine 1 Tbsp melted but­ter with 1 large chopped onion, zest ½ lemon, 5 fresh finely chopped sage leaves (or 1 tsp dried sage), 100g bread­crumbs and 1 lightly beaten egg. Mix and sea­son with salt and pep­per.

Or maybe you need a fes­tive stuff­ing for bone­less pork or lamb or for stuff­ing a bone­less turkey breast Mix 4 slices bread made into crumbs, 1 Tbsp oil, 1 finely chopped onion, 1 finely chopped cel­ery stalk, 2 tsp finely chopped fresh sage, 1 tsp chopped fresh thyme, ½ cup dried cran­ber­ries, ¼ cup toasted pine nuts or pecans and 1 lightly beaten egg. Add a hand­ful chopped pars­ley, then mix and sea­son with salt and pep­per.

Vari­a­tions For gluten free, use cooked wild rice in­stead of bread. Stuff­ing can be cooked in a but­tered bak­ing dish un­der foil in­stead of en­cased in meat. In this form, it is of­ten de­scribed as ‘dress­ing’ but is es­sen­tially the same thing. If cater­ing for ve­g­ans or some veg­e­tar­i­ans, oil the dish and use veg­etable stock in­stead of egg to soften bread. Mix and match dried fruit, nuts and herbs to cre­ate your own stuff­ing.

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