Sage
and Onion stuffing:
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.
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