Sage and Onion Stuffing is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic stuffing of boiled onion and sage leaves mixed with breadcrumbs and butter that's typically used for waterfowl and pork. 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 a classic recipe for a Victorian version of Sage and Onion Stuffing that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 297.—SAGE-AND-ONION STUFFING.
Chop four large onions, and a dozen sage-leaves, separately ; parboil these together for two minutes ; drain them upon a sieve, and afterwards put them in a stew-pan with about six ounces of bread-crumbs, two ounces of butter, pepper and salt, and set the stuffing to simmer very gently over a slow fire for about twenty minutes, stirring it occasionally; and when the onions are nearly done, use this seasoning for stuffing geese, ducks, or pork. Note.—The foregoing stuffing may also be easily converted into sage-andonion gravy, by adding to it a little brown gravy, or water; in the latter case, a little Harvey or Oude sauce would be an improvement.
Modern Redaction
Ingredients:
4 large onions, chopped
12 sage leaves, chopped
160g breadcrumbs
60g butter
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of water to a boil, add the onions and sage leaves and parboil for two minutes then drain in a colander and turn into a large pan.
Stir in the breadcrumbs, add the butter then season to taste with salt and black pepper. Set the pan over low heat and cook gently, covered, for about 15 minutes, stirring occasionally, until the onions are soft.
This is an excellent stuffing for waterfowl, chicken and even pork.
