Sage and onion stuffing balls
An easy veggie stuffing that can be prepared in advance. If cooking from frozen allow an extra 5-10 minutes in the oven.
By
James Martin
From
Saturday Kitchen
Ingredients
- 40g/1½oz butter
- 2 onions, finely chopped
- 8 sageleaves, finely chopped
- 125g/4½oz fresh breadcrumbs
- 1 free-range egg, beaten
- salt and freshly ground black pepper, to taste
Method
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Preheat the oven to 200C/400F/Gas 6.
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Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened.
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Place the breadcrumbs in a bowl with the softened onions and mix to combine. Add the egg and season with salt and black pepper.
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Mix well then form into golf-ball sized balls and place on a roasting tray. (If making in advance, the stuffing can be frozen at this stage.) Roast in the oven for 20 minutes until crisp.
