The World's Finest


  • 225g (8oz) Onions
  • 110g (4oz) Fresh Breadcrumbs
  • 25g (1oz) Butter
  • 1/2 tsp Dried Sage
  • Milk
  • Salt & Black Pepper

Sage and Onion Stuffing


  • Quarter the onions and cook in boiling water until tender.
  • Drain and finely chop.
  • Mix with breadcrumbs, sage and seasoning.
  • Bind loosely with melted butter and milk.
  • Use to stuff chicken, pork or lamb, or place in a baking tin dot with butter and bake for 15 minutes.


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