A simple stuffing that can be made from store cupboard ingredients. Serve with pork, chicken or turkey. Sage and onion stuffing can be made a day ahead of time if desired.
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
Melt the 50g (2oz) butter with the oil, in a frying pan. Add one large chopped onion and sauté for about 5 to 10 minutes until softened and beginning to colour.
Place two eggs in a mixing bowl, season with plenty of salt and pepper, then beat with a fork to break up. Add 250g (9oz) breadcrumbs, the cooked onions and 1 tablespoon driedsage and mix well.
Pile into a well buttered shallow ovenproof dish and bake for 25 to 30 minutes until crisp and golden.
Notes
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper as quantities will vary.)The stuffing can be made the day before needed and chill until required. It can be frozen baked or unbaked for up to 1 month.Leftover stuffing is delicious in cold meat sandwiches.