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Stwffin Saeta a Nionyn (Sage and Onion Stuffing)

Stwffin Saeta a Nionyn (Sage and Onion Stuffing) is a classic Cymric (Welsh) recipe for a traditional stuffing of onion, breadcrumbs, garlic and sage that's optionally flavoured with the liver of the bird. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Sage and Onion Stuffing (Stwffin Saeta a Nionyn).

prep time

15 minutes

cook time

10 minutes

Total Time:

15 minutes

Makes:

enough for 1 chicken

Rating:

Tags : Herb Recipes Bread Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma risét fy mam i wneud stwffin saets a nionyn. Opsiwn yn unig yw defnyddio iau'r aderyn.
Cynhwysion:
1 nionyn mawr wedi ei ratio
1/2 torth o fara gwyn ychydig yn hen
1 ewin garlleg, briwgig
3 llwy fwrdd o saets sych, wedi briwsionu
iau'r aderyn, wedi'i friwio'n fân (dewisol)
halen a phupur du wedi'i falu'n ffres
pupur cayenne, i flasu (dewisol)

Dull:
Rhoddwch y bara mewn talpiau mewn prosesydd bwyd a'i droi yn friwsion mân. Trowch i fewn i bowlen a chymysgwch gyda'r cynhwysion eraill yna sesnwch i flasu gyda'r halen a phupur du. Rwy'n hoffi ychwanegu ychydig o bupur cayenne ar hyn o bryd. Os dymunwch, gallwch orchuddio'r bowlen â phlasdig rhwymo a'i neilltuo am ychydig oriau i'r blasau gyfuno. Defnyddiwch i stwffio ceudod corff a gwddf eich aderyn cyn rhostio.

English Translation

This is my mother's recipe to prepare a traditional sage and onion stuffing. Note the adding the minced liver is purely optional.

Ingredients:
1 large onion, finely grated
1/2 loaf of slightly-stale white bread
1 garlic clove, minced
3 tbsp dry sage, crumbled
liver of the bird, finely minced (optional)
salt and freshly-ground black pepper
cayenne pepper, to taste (optional)

Method:
Place the bread chunks in a food processor and render to fine breadcrumbs.

Turn into a bowl and mix with the other ingredients then season to taste with the salt and black pepper. I like to add a little cayenne pepper at this stage. If desired you can cover the bowl with clingfilm and set aside for a couple of hours for the flavours to meld.

Use to stuff the body cavity and neck of your bird prior to roasting.