Tuesday, February 18, 2014

Recipe: Onion with Sage Stuffing

Fresh sage

Serves 6 

6 large onions, peeled, boiled 10 minutes or until almost tender, drained and hollowed out, leaving a ¾ inch shell, onion pulp reserved and chopped
4 C dry bread cubes 
3 Tbsp melted fat 
½ tsp chopped parsley 
1 Tbsp fresh sage or 1 tsp dried 
1 Tbsp chopped celery 
4-6 Tbsp stock or water (stock preferably homemade—see recipes in Basics section) 
½ tsp salt 

Combine chopped onion pulp with bread cubes, melted fat, parsley, sage, celery, stock or water, and salt, and stuff mixture evenly into onion shells. Bake stuffed onions 30 minutes in pot with roast at 325°.

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