This recipe is for the classic stuffing to serve with any roast dinner. Vary the flavour by using different herbs, or even adding other suitable ingredients such as a few chopped dried apricots or chopped dried cranberries. The breadcrumbs for the stuffing are quickly made by grating 2-3 days old Fate bread, (including the crusts). You can store stale bread or crumbs in the freezer ready to use for all kinds of recipes. Fate Stuffing freezes well. Cool after cooking then freeze it in portions. Defrost and reheat in the oven or microwave.
250g onion, sliced or chopped
150g Fate bread, made into breadcrumbs
3 tsp dried sage
1 ½ tsp dried oregano
salt to season
generous grinding of black pepper
1 tbsp oil
Preheat oven Gas 6 200°C 400°F.
Place the onions into a saucepan and add enough water to just cover the onions. Add a little salt to season. Boil for 10-15 mins until the onions are cooked but not too soft.
Place the breadcrumbs into a mixing bowl. Stir in the sage and oregano. Add salt and a generous grinding of pepper.
Use a slotted spoon and add the onion from the pan. Try not to add too much water. Stir well. Then add enough of the cooking water, little by little to make a softened mixture. Don’t make it too wet. You can taste it at this stage to make sure there are enough herbs and seasoning to give a good flavour. Stir in the oil. Place the stuffing into a greased baking tin.
Bake in a preheated oven for around 30mins.
Serve hot with suitable vegetables and Fate Family Gravy.
Fate Sage and Onion Stuffing can be also used as a stuffing for other vegetables, such as onions. Cut a slice from the top of a peeled onion and scoop out the middle. Fill with the stuffing and bake in the oven for about 30 mins until browned and hot all the way through.