APPLE, sage And onion stuffing
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.
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
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