Rich Sage and Onion Stuffing
900g (2lb) Fresh Breadcrumbs
235ml (8fl oz) Boiling Water
225g (8oz) Onions
1 Medium Eating Apple
3 tbsp Fresh Sage Leaves or 1 tbsp Dried Sage
2˝ tbsp Sunflower Oil
2 Eggs, beaten
1 tsp Grated Lemon Rind
˝ Lemon, juice
Salt and Pepper
Preheat oven to 180°C: 350°F: Gas 4
Place the sage leaves in the boiling water.
Steep for at least 15 minutes, then strain.
Discard the sage, reserving the water.
Peel, core, and finely dice the apple very finely chop the onion
Heat the oil in a large frying pan, add the onions and sauté over medium heat, stirring frequently, until lightly browned.
In a mixing bowl, combine the onions with the breadcrumbs and the remaining ingredients.
Add enough of the sage stock to evenly moisten the mixture.
Transfer to an oiled, shallow casserole dish
Bake for 35 to 40 minutes, or until the outside is golden brown and crusty.
Serves: 6-8
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