There’s nothing quite like the earthy full flavour of sage in Autumn and winter. It’s rich and savoury and, upon occasion, festive!
6 slices of wholemeal bread
half a cup/85g/3oz of vegetable margarine
4 teaspoons of dried sage or 8 of fresh, chopped sage
1 finely chopped large onion
salt to taste
Melt the margarine in a saucepan and then cook the onion in it until soft. Break up the wholemeal bread with your hands (into fairly small pieces) and then mix into the onion and margarine with the sage and salt. This can be pressed into an oven-proof bowl for baking or stuck inside your main course – see our nut roast recipe!
Also see our oatmeal stuffing – it’s great too!