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Stwffin Nionyn a Saets (Sage and Onion Stuffing)

Stwffin Nionyn a Saets (Sage and Onion Stuffing) is a modern Cymric (Welsh) recipe for a classic stuffing of sage, onion and breadcrumbs meant to stuff a fowl before roasting, but which can be cooked separately with the addition of an egg. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Sage and Onion Stuffing (Stwffin Nionyn a Saets).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

Rating:

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

Original Recipe

Dyma rysáit fy mam ar gyfer y stwffin yr oedd yn defnyddio gogyfer cyw iar a thwrci. 'Rwyf wedi gwneud un newidiad fy hunan, ychwanegiad wy os ydych eisiau gwneud peli stwffin ar wahan i'r cig. Gad nad yw'r nionyn wedi ei goginion, ond yn cael ei ddefnyddio'n amrwd, mae yn ddigon gwlyb i ddal y cynhwysion ynghyd os ydych yn stwffio corff yr adar. Fodd bynnag, os ydych yn paratoi peli stwffin, bydd angen rhywfaint o wy i glymu'r cynhwysion.

Cynhwysion:

1 nionyn, wedi ei blicio a'i ratio yn fân 1 llwy fwrdd o saets, wedi briwsioni 80g o friwsion bara crai halen a phupur du 1 wy, wedi ei guro (ddim ond ar gyfer y peli stwffin)
Dull:
Cymysgwch ynghyd y nionyn, saets, a'r briwsion bara mewn powlen fawr cyn eu sesno'n dda. Gosodoch o'r neilltu am o leiaf 2 awr i adael y blasau ymdoddi. Os yn stwffio adery, rydych wedi gorffen. Yn syml, defnyddiwch y gymysgedd i stwffio ceudod y corff (lliniwch gyda ffoil) ynglyn â'r gwddf. Bydd y stwffin yn coginio gyda'r aderyn a caiff ei iro gan saim yr anifail. Os yn paratoi peli stwffin ychwanegwch ddigon o'r wy wedi curo i glymu'r gymysgedd ynghyd yna cymerwch ddarnau or does a rholiwch i beli stwffin unigol. Gosodwch rhain ar dun rhostio, arllwyswch ychydig o olew olewydd drostynt yna rhostiwch gyda'ch aderyn am tua 30 munud, neu nes yn euraidd.

English Translation

This is my mother's recipe for the exact stuffing that she used for her chickens and turkeys. I've added one amendment of my own, the addition of an egg if you want to make separate stuffing balls. As the onion is not cooked, but used raw its liquid is generally enough to hold everything together if you're stuffing the body cavities of a fowl. However, if you are making stuffing balls you will need some egg as a binding agent.

Ingredients:
1 onion, peeled and finely grated
1 tbsp fresh sage, crumbled
80g/3oz fresh white breadcrumbs
salt and pepper
1 egg, beaten (only for stuffing balls)

Method:
In a large bowl, mix together the onion, sage and breadcrumbs and season well. Set aside for at least 2 hours to allow the flavours to meld. If stuffing a bird you are done. Simply use this mixture to stuff the foil-line body cavity and/or the neck of the bird. The stuffing will cook as the bird roasts and will be moistened by the fat of the bird.

If you want to make stuffing balls, add enough of the beaten egg to bind the mixture together then take pieces of the mixture and roll into individual stuffing balls. Arrange these in a roasting tin, drizzle over a little olive oil and roast alongside your meat for 30 minutes, until golden.