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Below are the ingridients that are required to serve a appetizing Sage and onion stuffing balls alla Fluffy:
- Provide 2-3 slices of bread.
- You need Handful of fresh sage, washed and chopped.
- Get of Small chopped onion.
- Use 1 of egg.
- You need Knob of butter.
- Take 100 ml of cold stock (make in advance, leave to cool).
- You need to taste of Salt and pepper.
Done with the ingridients? Below are the sequences on cooking Sage and onion stuffing balls alla Fluffy:
- Tear up the bread. Bake at 150 for about 30 mins to dry out. Leave to cool a bit.
- Fry onion gently in butter, add sage and cook for 2-3 mins. Break up the bread into a bowl, crumble with fingers as much as possible. Add sage, onion and stock. Mix well. Add salt and pepper if desired.
- Add egg, mix well until all combined. Leave to set in fridge for at least 30 mins.
- Take out, roll into equal sized balls and bake at 180 for about 20-25 mins, turn once, delicious!.
This traditional stuffing goes with chicken, game and pork. Despite the dictates of tradition, never stuff your bird – it will slow down the cooking resulting in over-done breast meat. You can also make it while you prep and make all the other dishes for your roast dinner. These gluten free stuffing balls can be made in advance; cooked, cooled, bagged and frozen for serving on another day. Rub some oil around the inside of a baking tray and pre-heat the oven.
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