-
-
Add this recipe to your binder
This recipe is in your binder
-
Herb and onion stuffing recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
2 ratings
It might sound simple, but it's a classic for a reason..this stuffing can be made up to 48 hours ahead of serving, keep chilled until you're ready to bake to make Christmas Day a little less stressful. See method
Ingredients
- 3 onions, finely chopped
- 50g butter, plus extra for greasing
- 1 tbsp very finely chopped rosemary leaves
- 2 tbsp finely chopped sage leaves
- 3 white rolls, torn into chunks
Each serving contains
-
Energy
815kj
195kcal
10%
-
Fat
10g
14%
-
Saturates
6g
28%
-
Sugars
6g
7%
-
Salt
0.3g
5%
of the reference intake
Carbohydrate 22.2g
Protein 3.7g
Fibre 2.6g
Method
-
Preheat the oven to gas 6, 200°C, fan 180°C. Fry the onions in the butter over a low heat for 15 mins or until really soft. Add the herbs and cook for 2 mins.
-
Blitz the bread in a food processor to fine breadcrumbs. Stir into the onions, season, then transfer to an approx 20cm greased baking dish. Cover with foil; bake for 20 mins. Remove the foil and bake for 10 mins more until crisp.
Get ahead: Make the stuffing up to 48 hrs ahead and keep chilled.
See more Christmas recipes