Quick Onion & Sage Stuffing
Questa ricetta è disponibile anche in italiano
This quick Onion & Sage Stuffing is the perfect homemade alternative to the ready made one, ideal to use up bread about to go off.
Have you ever thought about making stuffing from scratch but found the thought to be quite intimidating?
Well, let me prove you wrong with this fool proof-super quick recipe for the classic onion & sage stuffing.
Yes, the one you just buy from the shops and add water to it. Pretty convenient eh?
I know, I often use it too. But this recipe came to me when I was 100% I had a packet in the cupboard and I wanted to make roast dinner, when I actually didn’t!
Supermarkets are quite far away from where I leave, and the closest one doesn’t often have what I need, so I whipped it up with what I had available and now I must say I even use it more than the store-bought ready one!
I find it just too exciting being in charge of the actual flavour; the fact that I am free to tailor it to my taste it’s definitely a plus plus plus for me!
You might say, well you might enjoy it because you like to cook and being around the kitchen a lot, but we don’t!
I hear you, and I reply that this really doesn’t require all the effort you might think it does. It’ll always be quicker than run to the nearest shop and buy one box, I promise!
Also this is very good for the coeliac or gluten intolerants out there that not often seem to find the perfect alternative both in the shops or to family gatherings.
The good news for you folks is that this recipe is 100% gluten free adaptable: you’ll only need to swap the bread slices and crumbs for gluten free alternatives and you’ll be good to go!
How amazing is that?!
Now, shall we see how to make it?
How to make Onion and Sage Stuffing from scratch
First thing we have to get our hands over a few bread slices. All bread types will do, even the old & hard ones. Actually this is the best way to reupholster some bread that you will otherwise bin.
I normally use the bread slices we buy for sandwiches which are 50% white and 50% wholemeal (this is the compromise me and my husband reached over the years, as he would go for the white and I prefer the wholemeal).
Next we can tear the bread with our hand of cube it roughly with a knife before adding it to a blender bowl.
Next up olive oil, onion & sage powders + salt & pepper go in and they are processed to a crumbly texture. If you want to go for the extra mile and posh up your onion and sage, you can use caramelized onions instead (1 big or 2 medium/small) and roughly chopped fresh sage.
Transfer to a heat proof bowl, add the panko bread and stir it to combine evenly.
Pour over the mixture hot water, and stir well to allow every piece to be well coated and wet. Set aside for a few moments.
Meanwhile oil a 20x20 oven dish and preheat the oven at 200°C (390° F).
Spread an even layer of the mixture onto the tray, rough up the top, spray with some more olive oil and bake for 25-30 minutes or until golden. Alternatively you can form stuffing balls and cook for ½ of the time.
Make it gluten free using gluten free bread slices and crumbs!
Quick Onion & Sage Stuffing Recipe
Ingredients:
100 g Bread Slices (6 slices, 50/50)
60 g Panko (or Breadcrumbs, 1 cup)
3 tablespoon Sage (dry)
2 tablespoon Olive Oil
1.5 tablespoon Onion Powder
1 teaspoon Pepper
1.5 cup Hot Water
…extras…
More Oil
Method:
1. In a blender pulse roughly cubed bread slices, olive oil onion & sage powders, salt and pepper, until you get a crumbled texture.
2. Transfer to a heat proof bowl, add the panko bread and stir it to combine evenly.
3. Pour over the mixture hot water, and stir well to allow every piece to be well coated and wet. Set aside for a few moments.
4. Meanwhile oil a 20x20 oven dish and preheat the oven at 200°C (390° F).
5. Spread an even layer of the mixture onto the tray, rough up the top, spray with some more olive oil and bake for 25-30 minutes or until golden. Alternatively you can form stuffing balls and cook for ½ of the time.
Make it gluten free using gluten free bread slices and crumbs!
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