AP­PLE, sage And onion stuff­ing

The Field - - Advertising Feature -

This slightly sharp stuff­ing is good with a fatty roast, such as goose, duck or pork. Re­duce the lemon juice by half to serve it with chicken or turkey.

Serves 6

2 tsp un­salted but­ter, plus 2 tsp for the top

2 large or 3 medium red onions, finely sliced

65g dry white bread­crumbs 30g dried ap­ple, chopped 3 tbsp finely sliced fresh sage leaves

¼ tsp sea salt flakes

Juice and finely grated zest of 1 lemon

150ml ap­ple juice

1 egg

Freshly ground black pep­per Melt the but­ter in a fry­ing pan. Add the onions and cook over a medi­um­low heat un­til soft­ened (about 10 min­utes), stir­ring oc­ca­sion­ally.

Mean­while, put the bread­crumbs, dried ap­ple, sage and salt in a bowl. Sea­son with plenty of black pep­per and mix well. Add the cooked onions, the lemon zest and half or more of the lemon juice (see in­tro­duc­tion). Fi­nally, stir in the ap­ple juice and egg.

Press the mix­ture into a but­tered bak­ing dish so it is about 3.5cm-5cm deep and dot with the re­main­ing but­ter. Cook with the roast for about 20-30 min­utes, or un­til brown on top and hot all the way through.

Of­fer guests a choice of stuff­ing, such as these from Lidgate’s: the Meat Cook­book

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