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Sage and Onion Stuffing

Sage and Onion Stuffing is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stuffing or forcemeat of poached onions combined with sage and breadcrumbs and bound with an egg yolk that's traditionally used to stuff fowl before roasting. The full recipe is presented here and I hope you enjoy this classic British version of: Sage and Onion Stuffing.

prep time

10 minutes

cook time

60 minutes

Total Time:

70 minutes

Serves:

6

Rating:

Tags : Herb RecipesBread RecipesVegetable RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

SAGE-AND-ONION STUFFING, for Geese, Ducks, and Pork.

504. INGREDIENTS.—4 large onions, 10 sage-leaves, 1/4 lb. of bread crumbs, 1-1/2 oz. of butter, salt and pepper to taste, 1 egg.

Mode.—Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and, just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, seasoning, and butter, and work the whole together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however, is not nearly so mild, and, to many tastes, its strong flavour would be very objectionable. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg may be dispensed with.

Time.—Rather more than 5 minutes to simmer the onions.

Average cost, for this quantity, 4d.

Sufficient for 1 goose, or a pair of ducks.

Modern Redaction

Ingredients:

4 large onions
10 sage leaves
225g breadcrumbs
45g butter
salt and freshly-ground black pepper, to taste
1 egg yolk

Method:

Peel the onions, place in a pan of boiling water and simmer for 5 minutes (add the sage leaves to the pan for the final 1 minute of cooking). Remove the onions and sage leaves with a slotted spoon and chop very finely. Now combine in a bowl with the breadcrumbs, seasoning and butter. Mix together until completely combined then work in the egg yolk until well blended with the other ingredients.

Use to stuff your bird or a joint of pork intended for roasting.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.