Know your stuff
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.