Sage and Onion Stuffing is a traditional British recipe for a classic traditional stuffing of onion, bread, garlic, sage and bird liver that's typically used to stuff a range of birds prior to roasting. The full recipe is presented here and I hope you enjoy this classic British version of: Sage and Onion Stuffing.
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This is the classic British sage and onion stuffing, which the French call Farca à l'Anglaise. Typically this is used to stuff chickens and turkeys but it can be used for just about any roasting bird. The recipe given here is my mother's.
Ingredients:
1 large onion, finely grated
1/2 loaf of white bread (with crusts), turned into breadcrumbs
1 garlic clove, minced
3 tbsp dry sage, crumbled
liver of the bird, finely minced
salt and freshly-ground black pepper
Method:
Combine all the ingredients in a bowl, mix thoroughly to combine and use to stuff the bird.
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